Roasted Vegetables – Easy One-Pan Side Dish with Balsamic Garlic Dressing That Brings Out Natural Sweetness

Crispy on the edges, soft in the middle, and bursting with caramelized flavor—these roasted vegetables with balsamic garlic dressing are the ultimate way to turn simple produce into something extraordinary. Whether you're prepping for meal prep, a holiday feast, or a cozy weeknight dinner, this oven-roasted veggie medley is colorful, nutritious, and irresistibly tasty. Featuring pantry-friendly herbs and a no-fuss method, this dish is a staple you'll want to make again and again.

Roasting vegetables has long been one of the simplest and most rewarding cooking techniques across cultures—from the hearty winter trays of Europe to the smoky street markets of Asia. There's something truly magical about how the oven transforms humble roots and summer vegetables into caramelized, golden perfection. What makes this version special is the tangy-sweet balsamic glaze with earthy thyme and rosemary, wrapping each bite in bold, comforting flavor.
This dish is not only delicious but also packed with fibre, vitamins A and C, and antioxidants—especially from pumpkin, carrots, and capsicum (bell pepper). It's naturally gluten-free and vegan, making it a perfect all-rounder for any table. Look for firm, unblemished vegetables when shopping, and feel free to batch-prep this dish—it stores beautifully and tastes just as good the next day, hot or cold.

---

Key Ingredients & Their Roles

• Butternut pumpkin → Adds natural sweetness and creamy texture; rich in beta-carotene.
• Sweet potatoes & potatoes → Provide heartiness; balance sweet and earthy tones.
• Carrots & onions → Carrots roast to a sweet tenderness while onions become savory and jammy.
• Zucchini & red capsicum (bell pepper) → Lighter vegetables that bring freshness and color; added later to prevent overcooking.
• Olive oil → Helps caramelize the edges and carries the flavors of herbs and garlic.
• Balsamic vinegar → Adds a tangy-sweet glaze and depth to the flavor.
• Garlic powder, rosemary, thyme → Layered herb profile for earthy, aromatic depth.

---

Recipe Details

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Cuisine Type: Western, Mediterranean | Calories (Estimate): ~180 kcal per serving |  Serving Size: Serves 6

📝 Ingredients

Vegetables:

• ½ butternut pumpkin, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 2 potatoes, peeled and cubed
• 2 carrots, peeled and cubed
• 2 onions, peeled and cubed
• 1 zucchini, cubed
• 2 red capsicum (bell peppers), cubed

Dressing:

• ½ tablespoon dried thyme
• 1 tablespoon dried rosemary (or 3 tbsp fresh, chopped)
• ½ cup olive oil
• 3 tablespoons balsamic vinegar
• 1 ¼ teaspoon garlic powder
• 1 ¼ teaspoon salt
• ½ teaspoon black pepper

👨‍🍳 Instructions

1. Preheat oven to 200°C (390°F).
2. Make the dressing: In a small bowl, combine olive oil, balsamic vinegar, garlic powder, thyme, rosemary, salt, and black pepper. Mix well and set aside.
3. Prep the vegetables: In a large bowl or oven-safe dish, combine the harder vegetables (pumpkin, sweet potatoes, potatoes, carrots, onions). Add half of the dressing and toss to coat.
4. Roast hard vegetables: Spread evenly in a baking dish or tray. Roast for 20 minutes, stirring once halfway through.
5. Meanwhile, in another bowl, combine zucchini and capsicum (bell pepper) with the remaining dressing.
6. Add soft vegetables: After the first 20 minutes, add the zucchini and capsicum to the tray. Mix gently with the roasted veggies.
7. Continue roasting: Roast everything together for another 20 minutes, or until the vegetables are tender and golden on the edges.
8. Serve warm: Garnish with extra fresh herbs if desired. Perfect as a side or even as a main with couscous, rice, or quinoa.

---

Tips & Ingredient Substitutions

✔ Herb swap: Use fresh rosemary and thyme if available—just triple the amount for fresher flavor.
✔ Make it spicy: Add a pinch of chili flakes for a little heat.
✔ Add protein: Toss with chickpeas or lentils for a plant-based main.
✔ Time-saving tip: Chop vegetables in advance and refrigerate in an airtight container for up to 2 days.
✔ Flavor boost: Sprinkle with feta or drizzle with tahini just before serving.

---

Frequently Asked Questions (FAQ Section)

Q1: Can I make this ahead of time?
Yes! Roasted vegetables store well in the fridge for up to 4 days. Reheat in the oven or enjoy cold in salads.

Q2: What vegetables can I substitute?
You can swap in eggplant, mushrooms, parsnips, or even cauliflower depending on what's in season or what you have on hand.

Q3: How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge. For best texture, reheat in a 180°C (355°F) oven for 10–15 minutes.

Q4: Can I freeze roasted vegetables?
Yes, but the texture may soften slightly after freezing. Freeze in a single layer on a tray, then transfer to a container or freezer bag.

Q5: How do I make this recipe low-FODMAP?
Omit onion and garlic powder. Use garlic-infused oil instead and swap sweet potatoes with parsnip or carrot.

---

Wrap-Up 

These roasted vegetables are more than just a side—they’re a vibrant celebration of flavor and texture, ready to complement any meal. Whether you're cooking for yourself or feeding a crowd, this recipe is simple, nourishing, and endlessly adaptable.

🌱 What veggies do you love roasting? Share your twist in the comments below!
👉 Looking for a main dish to pair with this? Check out my Spicy Pork Bulgogi recipe for a cozy, crowd-pleasing combo!

---

Keywords (키워드):

roasted vegetables, easy roasted vegetable recipe, one pan vegetables, balsamic roasted vegetables, vegetable side dish, healthy roast vegetables, how to roast vegetables, vegan vegetable dish,  구운 야채, 야채 오븐 요리, 간단한 채소 요리, 발사믹 구운 채소, 건강한 반찬, 채식 요리, 다이어트 요리, 구운 채소 레시피, 오븐 요리

---