Roasted Vegetables with a Coffee Balsamic Glaze

Roasted Vegetables with a Coffee Balsamic Glaze

This innovative vegetable dish pairs perfectly with our Coffee-Rubbed Steak.

Easy to make, this dish is highly customizable to include seasonal vegetables or whatever you have handy, and is easy to put together (it can even be a group project… hint hint).

Roasted Vegetables with a Coffee Balsamic Glaze

  • Assorted vegetables (such as carrots, bell peppers, zucchini, onions, and cherry tomatoes), chopped or sliced
  • Hand-shredded fresh basil leaves (2 to 4 depending on how much you like basil)
  • 3 Tbsp - olive oil
  • 3 Tbsp - balsamic vinegar
  • 2 Tbsp - cooled brewed coffee (try our Tanzania Peaberry, with a slightly sweet taste that compliments the basil and contrasts with the balsamic tartness)
  • Salt and freshly-ground pepper to taste


Preheat your oven to 400°F. Grab a baking sheet and line it with parchment paper. Add some olive oil to the paper and then wipe it down so there is only a thin coating.

  • In a small bowl, add the olive oil, brewed coffee, balsamic vinegar, salt and pepper. Whisk well to incorporate.
  • Place the vegetables on the parchment paper in a single layer. 
  • With a basting brush, liberally brush on the balsamic mixture over the vegetables. For bigger cuts, turn over to get both sides.
  • Roast in the preheated oven for 10 minutes.
    • Pull out tray and brush on another round of the balsamic mixture.
    • Roast for another 10 minutes or until vegetables are tender and slightly caramelized.
  • Take out of oven, and put in serving tray. Taste one or two pieces. If needed, toss in the rest of the balsamic mixture.
  • Mix/toss in the the basil and serve.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.