I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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This recipe is colorful, caramelized, and bursting with flavor. A simple drizzle of balsamic takes your veggies to the next level, making this side dish the perfect balance of healthy and elegant for all occasions.
There’s something magical about roasting vegetables. High heat brings out their natural sweetness, caramelizes the edges, and makes even the simplest produce taste gourmet. This recipe for roasted seasonal vegetables with balsamic drizzle is one of my go-to sides because it’s versatile, crowd-pleasing, and foolproof.
I love using rainbow carrots and Brussels sprouts in the fall, but the beauty of this dish is really in the fact that you can adapt it based on what you can get that’s in season. It’s a beautiful color addition to the table and pairs perfectly with so many main dishes and other sides.
INGREDIENTS
2 cups carrots (rainbow if available), peeled and julienned
Prep the Veggies : Wash, trim, and cut vegetables into even sizes for even roasting.
Season & Toss : In a large bowl, toss carrots and Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
Roast : Spread in an even layer on a parchment-lined baking sheet. Roast at 400°F for 20 – 25 minutes, flipping halfway through, until tender and golden brown on the edges.
Finish & Serve : Drizzle with a touch of extra balsamic vinegar just before serving.
HOSTING & SERVING TIPS
Serve vegetables on a large platter with fresh herbs sprinkled on top for a polished, dinner-party-worthy side.
Double the recipe and roast on two baking sheets if cooking for a crowd.
Pair with meats, fish, or grains. The versatility makes this a side dish you’ll return to again and again.
STORAGE & MAKE-AHEAD OPTIONS
Refrigerator : Store in an airtight container for 3 – 4 days.
Reheating : Reheat in a 375°F oven for 8 – 10 minutes for best texture.
Make-Ahead : Chop veggies in advance and store in the fridge. Toss with oil and balsamic just before roasting.
FREQUENTLY ASKED QUESTIONS
Can I use other vegetables in this recipe?
Yes! Sweet potatoes, parsnips, cauliflower, or bell peppers all roast beautifully.
Can I use flavored balsamic vinegar?
Absolutely. Try fig balsamic for sweetness or a white balsamic for a lighter flavor.
How do I prevent soggy roasted vegetables?
Spread them out on the baking sheet in a single layer and avoid overcrowding. This allows them to caramelize instead of steam.
These roasted veggies are a simple way to bring color to your table. If you make them, I’d love to see how they fit into your menu. Tag me on Instagram and leave a comment below!
A colorful mix of roasted carrots and Brussels sprouts, caramelized in the oven and finished with a drizzle of balsamic. A versatile side dish perfect for entertaining.
Ingredients
Scale
2 cups carrots (rainbow if available), peeled and julienned
Prep the Veggies : Wash, trim, and cut vegetables into even sizes for even roasting.
Season & Toss : In a large bowl, toss carrots and Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
Roast : Spread in an even layer on a parchment-lined baking sheet. Roast at 400°F for 20 – 25 minutes, flipping halfway through, until tender and golden brown on the edges.
Finish & Serve : Drizzle with a touch of extra balsamic vinegar just before serving.
Swap in seasonal vegetables like parsnips, squash, or cauliflower.
For extra flavor, add a sprinkle of fresh thyme or rosemary before roasting.
Roast on two baking sheets if doubling for a larger group.
Do not crowd on the baking sheet. You want to roast and not steam.
Prep Time:10 minutes
Cook Time:25 minutes
Category:Side Dish
Method:Roasting
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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