Balsamic Roasted Veggies

These Balsamic Roasted Veggies are far more delicious than my home photography gives them credit for. Tossed in a light maple balsamic dressing before they go into the oven, they come out carmelized, with their natural sweetness highlighted. And the kale gets crispy, which I just luuuuve. Vegetarians, if you want to make a full meal out of them, add some toasted walnuts and parmesan. Since I’m dairy-free at the moment, I skip the cheese. In addition to being gluten-free, this veggie mix is also low FODMAP – so no garlic, onion, Brussel sprouts or cauliflower.

Here are the Balsamic Roasted Veggies again, plated with a low FODMAP pork tenderloin.

Balsamic Roasted Vegetables (low FODMAP)

A variety of low FODMAP green vegetables are treated with a light vinagrette dressing before being oven roasted, to bring out their natural flavors
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: gluten-free, low FODMAP, roasted, vegan, vegetarian
Dietary Preference: Anti-Inflammatory, Dairy-Free, Gluten-Free, Low FODMAP, Low Glycemic, Vegan, Vegetarian
Servings: 8
Calories: 139kcal


  • 1 green bell pepper chopped
  • 12 oz green beans cut into 2-inch pieces
  • 10 oz broccoli florets
  • 1 head kale chopped
  • 1 fennel bulb cored and thinly sliced
  • 1 leek green ends coarsely chopped
  • 3 Tbsp garlic-infused olive oil
  • 1 ½ Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • ¼ cup freshly grated parmesan cheese optional, omit for vegan
  • ¼ cup chopped toasted walnuts optional
  • 3 Tbsp fresh basil thinly sliced
  • 3 Tbsp fresh parsley chopped
  • salt to taste
  • pepper to taste


  • Preheat the oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray.
  • Place bell pepper, green beans, broccoli, kale, fennel, and leek in a large bowl.
  • In a small bowl, whisk together the olive oil, vinegar and maple syrup. Pour mixture over vegetables and toss to coat.
  • Spread vegetables evenly in a single layer on prepared pan(s).
  • Roast 20-22 minutes in preheated oven until vegetables are softened and caramelized, stirring once halfway through.
  • Sprinkle with parmesan cheese and walnuts (optional), basil and parsley. Stir to combine. Season to taste with salt and pepper.
  • Serve in a large bowl or platter.


Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes
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Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 88mg | Potassium: 432mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1697IU | Vitamin C: 62mg | Calcium: 120mg | Iron: 2mg

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