Balsamic Roasted Vegetables

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This balsamic roasted vegetables recipe is a great warm and hearty dish to make in the cooler months to warm up from the inside as well as stock up on some great nutrients!

Enjoy these roasted vegetables with balsamic vinegar as a main dish on their own, or serve them as a side with a main entree like this Weight Watchers Pork Chops recipe.

balsamic roasted root vegetables sitting in a white bowl on top of a wooden cutting board

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Why you’ll love this recipe

These WW roasted vegetables are not only nutrient-dense, but they’re really easy to toss together, even on a busy weeknight! They hold up well so would also be a great meal prep option to make ahead of time for the week, then you just have to heat them up as needed! If you’re also wondering What to Eat with Corned Beef, you can try this dish!

WW Courtesy Point Calculation

  • Be sure to calculate the points value of the foods and recipes you eat in the app.
  • Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
  • Accuracy will come from the information you input on the app.

Ingredients for Weight Watchers roasted vegetables

Baby potatoes: A great source of potassium.
Zucchini: Loaded with vitamin B6, and tastes great! 
Green beans: Filled with vitamins like A, C, and K.
Carrots: Known for their vitamin A content.
Olive oil: Drizzle over the vegetables.
Thyme: For a sweet, earthy taste.
Rosemary: Adds a woody, minty flavor.
Salt and black pepper: For seasoning.
Garlic: For additional seasoning.
Italian seasoning: Offers a variety of flavors to the dish.
Balsamic vinegar: Gives a kick of flavor to these roasted vegetables. 

ingredients needed to make this balsamic roasted root vegetables recipe

Substitutions

Feel free to add in, or take out any vegetables to suit your personal taste or what you currently have on hand! 

Equipment needed for this recipe

A high-quality, sharp knife set is indispensable for dicing the root vegetables. It’s crucial to complement it with a sturdy cutting board to protect your countertops. Additionally, a vegetable peeler is a must for preparing the beets and carrots, while a baking sheet is perfect for roasting them in the oven. 

How to make roasted vegetables with balsamic vinegar

Step 1: Preheat your oven to 400ºF.

Step 2: In a large bowl, toss together all the vegetables with the olive oil, minced garlic, thyme, rosemary, balsamic vinegar, and Italian seasoning.

roasting vegetables together on a baking sheet

Step 3: Season with salt and pepper. Spread onto a parchment-lined baking tray.

roasted vegetables on a baking sheet

Step 4: Roast in the preheated oven for 15-20 minutes or until all of the veggies are tender and golden brown.

What to serve with vegetables with balsamic 

This flavorful Weight Watchers Salsa Chicken makes for a filling main course when served alongside these balsamic roasted root vegetables. These veggies would also complement the flavors of a pulled beef recipe perfectly. They would also make an excellent pairing with this Weight Watchers Turmeric Chicken

Common Questions

Should I peel vegetables in this Weight Watchers roasted vegetable dish?

The skin of a vegetable has nutritional benefits, so it’s completely fine to keep it on without peeling! However, if you want to peel the vegetables for personal preference, feel free to do so!

balsamic roasted root vegetables sitting in a white bowl on top of a wooden cutting board

Storage suggestions

You’re welcome to keep these veggies for future use. If you intend to enjoy them within a short time after roasting, placing them in an airtight container in the fridge will be your best bet. For longer storage, consider freezing them for up to three months.

Reheating Tips

Regardless of whether these WW roasted vegetables were stashed in the fridge or the freezer when you’re prepared to enjoy them, simply slide them back into the oven to reheat!

balsamic roasted root vegetables sitting in a white bowl on top of a wooden cutting board

Balsamic Roasted Root Vegetables

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This balsamic roasted root vegetables recipe is a great warm and hearty dish to make in the cooler months to warm up from the inside.

Ingredients

  • 6-8 baby potatoes, halved
  • 1 small zucchini, trimmed and cut into ½-inch pieces
  • 12 green beans cut into half
  • 2 small carrots, scrubbed clean, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • Salt and black pepper
  • 4 cloves garlic, minced
  • ¼ tsp italian seasoning
  • 1 tsp balsamic vinegar

Instructions

    Step 1: Preheat your oven to 400ºF

Step 2: In a large bowl, toss together all the vegetables with the olive oil, minced garlic, thyme, rosemary, balsamic vinegar and Italian seasoning.

Step 3: Season with salt and pepper. Spread onto a parchment lined baking tray.

Step 4: Roast in the preheated oven for 15-20 minutes or until all of the veggies are tender and golden brown

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 259Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 170mgCarbohydrates 45gFiber 15gSugar 16gProtein 9g

As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.

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One Comment

  1. I love all types of roasted vegetables – looks delicious!! Stopping by from #FoodieFriDIY to thank you for linking up! Hope to see you again this week. Have a great weekend!

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