Balsamic Roasted Vegetables with Carluccio's 3-Coin Balsamic Vinegar

A Taste of Italy With Your Roasts

As the days grow shorter and the air turns crisp, there’s nothing quite as comforting as a warm, flavourful dish straight from the oven. Here at Carluccio's, we believe the best meals are simple, seasonal, and celebrate the incredible quality of Italian ingredients. Today, we're sharing a recipe that perfectly embodies this philosophy: Balsamic Roasted Vegetables.

This dish is a wonderful way to bring a touch of autumn to your table, whether as a vibrant side for a roast chicken, a hearty accompaniment to grilled fish, or even a delicious main course tossed with pasta. The star of the show, however, is our magnificent Balsamic Vinegar of Modena I.G.P. - the 3-Coin.

Why the 3-Coin Balsamic Vinegar?

Unlike a standard supermarket balsamic, our 3-Coin balsamic vinegar is a true expression of Modena's craftsmanship. It's aged to perfection, resulting in a rich, complex flavour that is both sweet and tangy. The 3-Coin rating signifies its superior quality and density. When roasted, this vinegar transforms into a beautiful, caramelised glaze, bringing a depth of flavour to the vegetables that is simply irresistible.

Ready to get cooking?

Carluccio’s Balsamic Roasted Vegetables

This recipe is versatile – feel free to use any seasonal vegetables you have on hand. Root vegetables work particularly well as they stand up to the roasting process beautifully.

Serves: 4 Prep time: 15 minutes Cook time: 30-40 minutes

Ingredients:

• 1 red onion, cut into large wedges

• 2 carrots, peeled and chopped into 2cm pieces

• 1 red bell pepper, deseeded and cut into chunks

• 2 parsnips, peeled and chopped into 2cm pieces

• 2 courgettes, chopped into 2cm pieces

• 2 cloves of garlic, skin on, lightly crushed

• 4 tbsp Carluccio’s Extra Virgin Olive Oil

• 2 tbsp Carluccio’s 3-Coin Balsamic Vinegar of Modena I.G.P.

• A few sprigs of fresh rosemary or thyme

• Salt and freshly ground black pepper

Method:

1. Preheat your oven to 200°C (180°C Fan).

2. Place all the chopped vegetables, red onion, and crushed garlic cloves into a large roasting tin.

3. Drizzle generously with the Carluccio’s Extra Virgin Olive Oil.

4. Season well with salt and black pepper. Add the fresh rosemary or thyme sprigs to the tin.

5. Toss everything together until the vegetables are evenly coated in the oil and seasoning.

6. Place the tin in the preheated oven and roast for 20 minutes.

7. After 20 minutes, remove the tin from the oven. Drizzle the vegetables with the 2-Coin Balsamic Vinegar and toss gently to coat.

8. Return the tin to the oven and roast for another 10-20 minutes, or until the vegetables are tender, golden brown, and beautifully caramelised.

9. Remove from the oven, discard the herb sprigs and garlic skins, and serve immediately.

This dish is wonderful on its own, but it also pairs beautifully with a sprinkle of toasted pine nuts or a handful of fresh parsley. And for an extra touch of Italian flair, a final drizzle of our 3-Coin Balsamic just before serving adds a luxurious finish.

Buon appetito!