Plated roasted vegetables with herbs and seasonings on the left, whole fresh vegetables and oils arranged on the right.

Roasted vegetables with balsamic sauce

Name: Roasted vegetables with balsamic sauce I Bosch
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: Vegetables:; 1 sweet potato; 1 sweet potato; 1 carrot; 1/2 turnip; 1 small butternut squash; 1 tbsp. olive oil; Salt; Sauce:; 1/2 onion, diced; 1 clove garlic, finely chopped; 1 tbsp. olive oil; 2 1/2 tbsp. white balsamic vinegar; 1 1/2 tsp. honey; 3 tbsp. cream; 3 sage leaves, finely chopped; Salt; Pepper

Difficulty

Easy

Total time

45 min

Cooking time

35 min

This easy dish turns seasonal vegetables—think carrots, bell peppers, zucchini, cauliflower, or Brussels sprouts—into a glossy, flavor-packed side with a balsamic glaze that adds bright acidity and gentle sweetness. Roasting concentrates the veggies’ natural sugars for deep caramelization, while a finishing drizzle of balsamic (or a reduced balsamic‑honey glaze) and a sprinkle of fresh herbs, toasted nuts, or shaved Parmesan lift the dish. Serve alongside roasted meats or fish, spoon over grains or pasta for a hearty vegetarian main, or make extra for tasty lunch leftovers.

Ingredients

2 servings:

Vegetables:

1 sweet potato

1 carrot

1/2 turnip

1 small butternut squash

1 tbsp. olive oil

Salt

Sauce:

1/2 onion, diced

1 clove garlic, finely chopped

1 tbsp. olive oil

2 1/2 tbsp. white balsamic vinegar

1 1/2 tsp. honey

3 tbsp. cream

3 sage leaves, finely chopped

Salt

Pepper

Utensils

Oven-safe baking dish

Instructions

Step 1

Wash and peel the vegetables, and cut into long flat strips. Place the vegetables in the oven-safe baking dish, drizzle with olive oil, add salt and toss to coat evenly. Bake at 375˚F for 30 minutes, or until tender.

Step 2

Sautèe the onion in 2 tbsp. of olive oil. Season to taste with the balsamic vinegar, honey, cream, sage, salt and pepper. Cook on medium high heat for two minutes. Add the garlic at the end.

Step 3

Pour the sauce over the roasted vegetables and serve immediately.