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These Balsamic Roasted Vegetables are incredible! They have so much flavor and are so easy to make!

Balsamic Roasted Vegetables – Gluten Free & Vegan

  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50


  • 2 bell peppers, cut into 2” chunks
  • 2 zucchini, cut into 1/2” thick half circles
  • 1 red onion, cut into 2” wedges
  • 8oz Mushrooms, cut in half
  • 3 cups Brussels sprouts, trimmed and cut in half
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1 tsp thyme
  • 1/2 tsp salt


  1. Preheat the oven to 375°F.
  2. Chop vegetables and place them in a large Ziplock bag.
  3. Add olive oil, balsamic vinegar, thyme, and salt to the bag and seal the bag tightly, letting out as much air as possible.
  4. Shake the bag to evenly coat the vegetables.
  5. Optionally let the vegetables marinate in the refrigerator for a couple of hours.*
  6. Pour the vegetables onto a cookie sheet and arrange them into a single layer.
  7. Bake for 30-35 minutes until the vegetables have started to brown and they are fork tender.


  • I do think the vegetables absorb more flavor if they marinate in the refrigerator for a couple of hours, but this is an optional step. They are delicious cooked right away as well.