How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Balsamic Roasted Fall Vegetables?

You need 7 ingredients. The key ingredients include: 1/4 cups Extra Virgin Olive Oil, 2 Tablespoons Balsamic Vinegar, 2 teaspoons Honey, 1 teaspoon Dijon Mustard, and more.

Is Balsamic Roasted Fall Vegetables suitable as general?

Yes, Balsamic Roasted Fall Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Balsamic Roasted Fall Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Roasted Fall Vegetables Recipe

Name: Balsamic Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Extra Virgin Olive Oil; 2 Tablespoons Balsamic Vinegar; 2 teaspoons Honey; 1 teaspoon Dijon Mustard; 2-1/2 pounds Assorted Vegetables, Cut Into 1/2 Inch Cubes Or Rounds (I Used Butternut Squash, Carrots, And Sunchokes But Sweet Potatoes, Zucchini, Squash, Eggplant Or Mushrooms Would Be Great); 1 whole Red Onion, Chopped; Salt And Pepper

Try this homemade Balsamic Roasted Fall Vegetables recipe the whole family will love. Made with u00bc, Balsamic Vinegar, Honey and Dijon Mustard. Easy s…

This Balsamic Roasted Fall Vegetables relies on simple, everyday ingredients such as extra virgin olive oil, balsamic vinegar, honey and dijon mustard. It comes together quickly and makes 4 servings, at about 152 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1/4 cups Extra Virgin Olive Oil
2 Tablespoons Balsamic Vinegar
2 teaspoons Honey
1 teaspoon Dijon Mustard
2-1/2 pounds Assorted Vegetables, Cut Into 1/2 Inch Cubes Or Rounds (I Used Butternut Squash, Carrots, And Sunchokes But Sweet Potatoes, Zucchini, Squash, Eggplant Or Mushrooms Would Be Great)
1 whole Red Onion, Chopped
Salt And Pepper

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Quick Info

Servings
4 servings
Calories
152 kcal
Category
General

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