Roasted Root Vegetables Balsamic (Printable Version)
Seasonal root vegetables roasted to caramelized perfection with a tangy balsamic glaze, ideal for any meal.
# What You Need:
→ Root Vegetables
01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small rutabaga or turnip, peeled and cubed
05 - 1 red onion, peeled and cut into wedges
→ Oil & Seasonings
06 - 3 tbsp olive oil
07 - 1 tsp sea salt
08 - 1/2 tsp freshly ground black pepper
09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary
→ Glaze
11 - 2 tbsp balsamic vinegar
12 - 1 tbsp pure maple syrup or honey
# How-To:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the cut vegetables and red onion. Drizzle with olive oil, sprinkle with salt, pepper, thyme, and rosemary; toss until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 30 minutes, stirring once halfway through.
05 - In a small bowl, whisk together balsamic vinegar and maple syrup (or honey).
06 - After 30 minutes, drizzle the balsamic glaze over the vegetables. Toss gently to coat.
07 - Roast for an additional 10 minutes, or until vegetables are caramelized and tender.
08 - Remove from oven, transfer to a serving platter, and serve warm.
# Expert Tips:
01 -
- The caramelized edges from high heat roasting create candy like sweetness without any refined sugar
- You can prep everything ahead and pop it in the oven whenever you're ready
02 -
- Cutting all vegetables to roughly the same size is crucial for even cooking—I learned this after a batch where my carrots were still crunchy while the sweet potatoes were falling apart
- Don't skip the step of stirring halfway through, or you'll end up with some pieces burnt and others barely cooked
03 -
- Preheat your baking sheet along with the oven for extra crispy edges—just toss the vegetables on carefully and know your parchment might brown faster
- If your vegetables seem dry after roasting, a final drizzle of good olive oil before serving brings everything back to life