Roasted Vegetables with Balsamic Glaze (Printable Version)

Root vegetables roasted until tender and caramelized with a sweet balsamic glaze.

# 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 large sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges
05 - 1 medium beet, peeled and cubed

→ Seasonings & Glaze

06 - 3 tbsp olive oil
07 - 1 ½ tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
10 - 2 tbsp balsamic vinegar
11 - 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 prepared root vegetables and red onion.
03 - Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 minutes, stirring once halfway through, until vegetables are tender and beginning to caramelize.
06 - Meanwhile, in a small bowl, whisk together the balsamic vinegar and maple syrup (or honey).
07 - Remove the vegetables from the oven. Drizzle evenly with the balsamic glaze and toss gently to coat.
08 - Return to the oven for another 8–10 minutes, until the glaze is bubbling and vegetables are well caramelized.
09 - Serve hot, garnished with extra fresh thyme if desired.

# Expert Tips:

01 -
  • These vegetables taste like candy without any of the guilt, with the balsamic creating this glossy, complex sweetness.
  • It's the kind of side that people actually remember and ask you to make again.
  • Prep takes barely any time, and the oven does almost all the work while you handle the rest of dinner.
02 -
  • Don't crowd the pan—if vegetables are piled on top of each other, they'll steam instead of roast, and you'll lose all that beautiful caramelization.
  • Stir halfway through the first roast, not because the recipe demands it, but because your vegetables need equal heat exposure to develop that gorgeous color and depth.
03 -
  • Cut your vegetables as evenly as possible so everything finishes cooking at the same time—uneven pieces lead to some parts mushy while others are still al dente.
  • Don't be shy with that second roasting period; those extra 8 to 10 minutes are where the glaze develops its complexity and everything achieves that perfect caramelized finish.

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