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Put balsamic vinegar roasted vegetables in tacos, pizza, wraps and salads for a boost of flavor. So easy- the veggies roast in the oven while you prep your meal.
This recipe originally published February 2014, now updated with new photos, step by step instructions and pro tips.
These roasted onion and mushrooms are so versatile! I like to roast a pan of these when I have time and then store them in the refrigerator to use throughout the week to add tons of flavor to entrees, vegetables and snacks. These are also delicious added to tacos and as a pizza topping.
How can balsamic roasted onions and mushrooms be used?
Roasting the mushrooms and onions with a splash of balsamic vinegar kicks the flavor up and makes these veggies perfect add ons to just about any recipe:
Why this recipe works:
- We are using a tasty combo of onions and mushrooms to add umami to almost any recipe we pair this with.
- A lower oven temp and longer roasting time just adds to the flavor.
- A great make ahead recipe.
The main ingredients:
- Onions- I used yellow onions but others can be used such as Vidalia, white or sweet onions.
- Mushrooms- You may use portobello or white varieties.
- Olive oil
- Balsamic Vinegar- choose your favorite brand
- Seasonings
How to make balsamic roasted onions and mushrooms:
- Step 1: Add sliced onions and mushrooms to a medium sized bowl.
- Step 2: Add remaining ingredients and stir to combine.
- Step 3: Roast in oven until tender and browned.
Step 1 Step 2 Step 3
Expert tips:
- Buy pre-sliced onions and mushrooms for convenience if desired.
- Use a foil-lined pan for easier clean up.
- Store in refrigerator up to 3 days.
Balsamic Roasted Onions and Mushrooms
Ingredients
- 2 Onions
- 8 oz Mushrooms , sliced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Balsamic Vinegar
- ½ Teaspoon Thyme
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Sea Salt
Instructions
- Preheat oven to 375 degrees.
- Line a large baking sheet with foil and coat with nonstick spray. Set aside.
- In a large bowl, combine all ingredients, mixing well.
- Spread evenly onto baking sheet.
- Roast in oven for 45 minutes or until roasted and tender, stirring halfway through baking time.
- Use immediately or store in refrigerator for use later.
Notes
- Buy pre-sliced onions and mushrooms for convenience if desired.
- Use a foil-lined pan for easier clean up.
- Store in refrigerator up to 3 days.
Luisa Fijman
Very easy and flavorful. Full of nutrients.