Balsamic Vinegar of Modena IGP

Balsamic vinegar for roasted vegetables, the Italian condiment that adds a sweet-and-tangy finish to browned vegetables, works best added near the end of roasting: roast the vegetables with olive oil and salt at 425°F (220°C), then toss them with 2 tablespoons of balsamic vinegar for the last few minutes. Milan Truffle's Balsamic Vinegar of Modena IGP, a Protected Geographical Indication vinegar from Italy, comes in a 250 mL bottle with a documented density and acidity.

Discover 5 reasons to choose our balsamic vinegar for roasted vegetables.

1. Protected Balsamic Vinegar of Modena IGP

Our balsamic carries the IGP (Indicazione Geografica Protetta) name, Protected Geographical Indication in English, a European designation that ties Balsamic Vinegar of Modena to a registered production specification and to the provinces of Modena and Reggio Emilia. To see what the designation covers, read our guide to Balsamic Vinegar of Modena IGP.

2. Product of Italy: The Italian Vegetable Side Dish

A contorno, the vegetable side dish served with an Italian main course, is often finished with a little balsamic vinegar. Our bottle's back label declares Country of Origin: Italy, so the vinegar on your sheet pan comes from the same country as the tradition.

3. Density 1.36: A Measurable Characteristic

Density, a measurable physical characteristic of balsamic vinegar, is reported as 1.36 for our product. It is a figure you can compare between bottles, published here so you know exactly what you are buying.

4. 6% Acidity to Brighten Roasted Vegetables

Acidity, the share of acetic acid that gives vinegar its tang, is 6% in our balsamic, the minimum total acidity set by the IGP specification. On vegetables that have browned in the oven, a small amount of that tang adds contrast to their roasted sweetness.

5. Versatile for Weeknight Sides and Holiday Tables

One bottle covers a weeknight sheet-pan side, a tray of vegetables roasted together on one pan, as well as holiday sides of Brussels sprouts or carrots and roasted vegetables for grain bowls and salads. For salads, see our balsamic vinegar for salad; for the oil, Lumìa 100% Italian extra virgin olive oil.

How to Make Balsamic Roasted Vegetables in 5 Steps

Balsamic roasted vegetables, vegetables roasted with olive oil and finished with balsamic vinegar, take about 10 minutes to prepare and approximately 25 to 35 minutes to roast, depending on the vegetables, and serve 4.

Ingredients:

• 2 pounds (900 g) mixed vegetables, such as Brussels sprouts, carrots, sweet potatoes, red onions, and bell peppers
• 3 tablespoons (45 mL) extra virgin olive oil
• 2 tablespoons (30 mL) Balsamic Vinegar of Modena IGP
• 1 teaspoon salt and ½ teaspoon black pepper
• Optional: 1 teaspoon honey or maple syrup, or a few sprigs of fresh thyme or rosemary

1. Heat the oven. Heat the oven to 425°F (220°C).
2. Cut evenly. Cut the vegetables into pieces of about 1 inch (2.5 cm) so they cook at the same rate.
3. Oil and spread. Toss the vegetables with the olive oil, salt, and pepper, and spread them in a single layer on a sheet pan without crowding.
4. Roast. Roast for 20 to 30 minutes, turning once halfway, until the vegetables are browned at the edges and tender inside. Add quicker-cooking vegetables partway through, using the roasting-time table below as a guide.
5. Add the balsamic. Drizzle the balsamic vinegar, and the honey if using, over the vegetables, toss, and return the pan to the oven for 3 to 5 minutes. Serve warm.

Before or after? You can also toss the vegetables with the balsamic before roasting, as a marinade. Adding it near the end keeps its flavor brighter and lowers the risk that its sugars darken too much in a hot oven; tossing the vegetables with balsamic right after they leave the oven also works.

Do not crowd the pan: vegetables brown instead of steaming when they have space.

Roasting Times by Vegetable at 425°F (220°C)

Times vary with the oven and the size of the pieces. When mixing vegetables, add the quicker ones, such as asparagus, partway through.

How to Choose Balsamic Vinegar for Roasted Vegetables: 3 Checks

1. Look for the protected name. Balsamic Vinegar of Modena IGP or Traditional Balsamic Vinegar DOP appears in full on the label. A bottle labeled only "balsamic vinegar" is not covered by either specification.
2. Look for measured specifications. Acidity and density are numbers you can compare; a published figure lets you choose on facts rather than adjectives.
3. Match the vinegar to the cooking. A sheet pan of vegetables uses balsamic by the tablespoon, which makes IGP the practical category. Traditional Balsamic Vinegar DOP, aged at least 12 years, is usually added by the drop at the table.

Product Details

• Product: Milan Truffle Balsamic Vinegar of Modena IGP
• Designation: IGP (Indicazione Geografica Protetta), Protected Geographical Indication
• Country of origin: Italy
• Density: 1.36
• Acidity: 6%
• Format: 250 mL (8.5 fl oz)
• Storage: pantry, away from heat and direct sunlight; no refrigeration needed after opening
• Kosher: Yes, kosher symbol on the bottle
• UPC: 860015963901

The same bottle is also presented on our Balsamic Vinegar of Modena IGP product page. For the main course, see our balsamic vinegar for meat and the seven reasons to choose our Italian Balsamic Vinegar.

Frequently Asked Questions About Balsamic Vinegar for Roasted Vegetables

When should you add balsamic vinegar to roasted vegetables?

Add it near the end of roasting, in the last 3 to 5 minutes, or toss the vegetables with it right after they leave the oven. You can also use it before roasting as a marinade, but adding it late keeps its flavor brighter and lowers the risk that its sugars darken too much.

How much balsamic vinegar do you use for roasted vegetables?

About 2 tablespoons (30 mL) for 2 pounds (900 g) of vegetables, with 3 tablespoons of olive oil. Taste after tossing and add a little more if you want a stronger balsamic flavor.

Which vegetables are best roasted with balsamic vinegar?

Brussels sprouts, carrots, sweet potatoes, red onions, beets, bell peppers, zucchini, and asparagus all work well. Cut them to a similar size, and add quick-cooking vegetables such as asparagus partway through.

What temperature should you roast vegetables at?

425°F (220°C) is a reliable temperature for most vegetables: hot enough to brown the edges while the inside becomes tender. Spread the vegetables in a single layer so they roast instead of steaming.

Should you use balsamic vinegar or balsamic glaze on roasted vegetables?

Either works. Balsamic vinegar tossed with the vegetables coats them evenly; a glaze, balsamic reduced until thick, is drizzled over at the end. To make your own, simmer ½ cup of balsamic vinegar over low heat until reduced by about half, watching closely so it does not scorch.

Have another question? Write to info@milantruffle.com.

Order Balsamic Vinegar for Roasted Vegetables from Milan Truffle

Milan Truffle's balsamic vinegar for roasted vegetables, a Balsamic Vinegar of Modena IGP from Italy, gives you a protected name, a declared Italian origin, and a published density and acidity. The 250 mL bottle is $43.99: choose your quantity above, add it to your cart, and finish your next sheet pan of vegetables with it.