Balsamic Roasted Eggplant
Who wants to eat the same vegetables over and over again? Not me! That’s why I absolutely love this recipe. The Balsamic Roasted Eggplant is caramelized from the balsamic vinegar’s natural sugars, giving it a sweet and savory flavor combination when paired with salt and pepper. My other favorite part about this dish is that you can add tons of extra veggies. While the eggplant is the star because of the way it caramelizes with the balsamic, the other vegetables are also so amazing baked in the same flavors! You can easily add any of your favorite vegetables, but I personally love the combination of onions, mushrooms, and carrots.
Sweet and Savory Pairings
I swear I’ve been known to eat the entire dish one my own straight out of the pan 😉 But it is just so good when you serve it as part of a meal. I really like it with some protein because it complements the sweet and savory flavors, but it’s also great chopped up in salads! Serve this amazing dish…
- As a delicious burger topping.
- Chopped over salad for a sweet note.
- As a side dish for roasted chicken, broiled salmon, or your favorite protein.
- On it’s own for a snack!
Balsamic Roasted EggplantPrint This
- Other vegetables (I used onions, mushrooms, and carrots)
- Avocado oil
- Balsamic vinegar
- Sea salt and pepper
- Preheat the oven to 400 degrees F.
- Slice all of your vegetables into pieces with roughly the same thickness (length doesn’t matter).
- Place the vegetables on a sheet pan, then drizzle with avocado oil and balsamic vinegar. Add sea salt and pepper, then toss everything around on the pan to coast the vegetables. Avoid overlapping the vegetables or they won’t cook evenly.
- Bake for about 30 minutes, flipping half way through. Enjoy!
You can use any vegetables in this recipe, but I definitely recommend keeping the eggplant because it pairs great with the balsamic. It also adds a nice texture to the mix of vegetables!