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Baked Balsamic Vegetables Recipe
4 from 63 votes

Baked Balsamic Vegetables Recipe

This baked vegetable dish features red potatoes, carrots, leeks, shallots, and garlic, tossed with balsamic vinegar, olive oil, vegetable broth, and fresh herbs like basil and mint. The vegetables roast until tender and slightly browned, with peas stirred in towards the end to maintain their freshness. The balance of balsamic acidity and fresh herbs brightens the roasted root vegetables.

Course: Side Dish
Cuisine: American

Ingredients

  • 1 pound potato cut in half, red
  • 1 pound carrot bias cut into ½-inch pieces
  • 1 leek , white and some of the green parts, thinly sliced
  • 1 shallot , peeled and thinly sliced
  • 10 cloves garlic , peeled and thinly sliced
  • ½ cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup vegetable broth
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • ½ cup basil , chopped and divided
  • 1 cup peas thawed, frozen
  • ¼ cup mint , chopped

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Add the red potatoes, carrots, leek, shallot and garlic cloves to the Le Creuset garlic casserole dish. Mix the balsamic vinegar, olive oil and the vegetable broth and season with the kosher salt and vegetable broth. Add to the vegetable mixture and sprinkle with ¼ cup basil. Stir to combine.
  3. Bake for 50 minutes to 1 hour or until carrots and potatoes are fork tender and lightly browned. At about 45 minutes and add the peas and a little more vegetable broth if the mixture has dried out, just do it doesn’t burn while continuing to cook.
  4. Remove from oven and season with more kosher salt and pepper if desired and stir in additional ¼ cup basil leaves and chopped mint. Serve immediately or at room temperature.
  5. ** Cooking time will vary depending on size of your vegetables and oven temperature. I check the amount of liquid in the casserole half way through cooking to avoid burning.