TL;DR
Get kitchen gear delivered free with Prime
- Fast, free delivery on millions of items
- Prime Video, Amazon Music and more included
- Member-only deals all year
The Kitchn food writer Lizzy Briskin recommends adding a splash of white balsamic vinegar to roasted vegetables immediately after they come out of the oven. Her report describes the vinegar as lightly sweet and less thick than traditional balsamic, but the recommendation is based on her own cooking experience, not a published comparison test.
The Kitchn food writer Lizzy Briskin recommends finishing roasted vegetables with a splash of Colavita white balsamic vinegar, saying the condiment adds acidity and a little sweetness after the vegetables leave the oven. The report offers a practical cooking tip rather than results from a formal taste test or nutritional study.
Briskin says she most often uses the vinegar on a large sheet pan of vegetables, including carrots, squash, Brussels sprouts and potatoes. Her method is simple: roast the vegetables as usual, then add a splash while they are hot. The vinegar, she writes, gives the vegetables a brighter flavor and a touch of sweetness.
The article describes white balsamic as a blend of white grape and white wine vinegar. Briskin characterizes this variety as less syrupy than traditional balsamic and less sharply acidic than red or white wine vinegar. Its lighter texture, according to the report, also makes it suitable for sauces, dips, soups and dressings.
Briskin says she also uses white balsamic in winter slaws and bitter-green salads, and to finish creamy or meat-based soups and stews. The article focuses on Colavita’s product, but the source does not compare it with other brands or provide a measured amount for the suggested finishing splash. The Kitchn also discloses that it independently selects products and may earn a commission if readers buy through its links.
A Simple Finish for Sheet-Pan Vegetables
The recommendation matters to home cooks because it offers a low-effort way to adjust a familiar side dish at the end of cooking. Roasting can concentrate vegetables’ sweetness, while a small amount of vinegar supplies acidity; Briskin’s tip is to add that contrast after roasting, rather than relying only on oil, salt and pepper.
The advice is especially relevant to cooks preparing root vegetables, squash or Brussels sprouts, which the writer says feature in her winter meals. It does not establish that white balsamic is better than other vinegars, or that every vegetable benefits from the same amount. The suggested splash is a matter of taste, so readers can start with a little and adjust.
Products Worth Considering
Ninja HyperHeat 9-in-1 Pressure Cooker, 6.5-Qt, White (PC201WH)
KitchenAid 28 oz Cold Brew Coffee Maker, KCM4212
Le Creuset Essential Stainless Steel 10-Piece Cookware Set
As an affiliate, we earn on qualifying purchases.
How White Balsamic Differs
Traditional balsamic vinegar is often associated with a darker color and a thicker, sweeter consistency. The Kitchn report describes white balsamic as a lighter, more fluid option made from white grape and white wine vinegar, with a flavor between that sweetness and the sharper acidity of wine vinegar. Those descriptions are the writer’s characterization of the product and style, not results from a comparative laboratory analysis.
The piece is framed as a product recommendation from Briskin, who is identified as a trained chef, food writer and recipe developer. She says she keeps white balsamic for salads and other dishes, but that her most frequent use is as a finishing ingredient for roasted vegetables. The article does not give a recipe, exact proportions, price details or a test protocol.
“A splash of the vinegar as soon as they come out of the oven livens things up and adds just the right amount of sweetness.”
— Lizzy Briskin, writing for The Kitchn
No Comparative Taste Test Reported
The report does not say whether Briskin conducted a blind tasting or compared Colavita with other white balsamic vinegars, other vinegar styles or alternative finishing ingredients. It also provides no standard quantity for the splash, no consumer survey and no independent test results. The flavor effect is presented as Briskin’s personal experience, so the ideal amount and whether readers enjoy the result will vary.
The source does not specify the product’s current price or availability. It notes that prices were accurate when the original article was published and that The Kitchn may receive a commission from purchases made through its links.
Try the Finish to Taste
For cooks following the report’s advice, the next step is to roast vegetables using their usual method, then add a small splash of white balsamic while the vegetables are still hot. Taste before adding more, since the article gives no fixed measure. Briskin also suggests trying the vinegar in slaws, salads or soups.
The Kitchn article invites readers to share their own uses for white balsamic in its comments. The source material does not identify a follow-up test, further product review or scheduled update.
Key Questions
When should white balsamic vinegar go on roasted vegetables?
Briskin recommends adding it as soon as the vegetables come out of the oven, as a finishing touch.
Which vegetables does the report mention?
The report names carrots, squash, Brussels sprouts and potatoes as examples. It does not say the method is limited to those vegetables.
What does white balsamic taste like?
Briskin describes it as slightly sweet and light in texture, with a balance between traditional balsamic’s sweetness and the sharper acidity of wine vinegar.
How much vinegar should I use?
The article does not provide a measured amount. It recommends a splash, so start with a small quantity, taste the vegetables and add more if desired.
Is the recommendation based on a formal product test?
The source presents Briskin’s personal cooking recommendation and does not describe a formal comparison or blind taste test.
Source: thekitchn.com
