Roasted Root Vegetables Balsamic (Printable)
Seasonal root vegetables caramelized under a balsamic glaze for a flavorful and colorful dish.
# What You’ll 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 - ½ 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 Steps:
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 natural sweetness of roasted vegetables paired with tangy balsamic creates such perfect balance
- Its impossible to mess up and always looks impressive with minimal effort
02 -
- Cutting everything to the same size ensures even cooking, so take your time with the prep
- Adding the glaze too early will cause it to burn, wait until the vegetables are nearly done
03 -
- Use fresh herbs in the last 5 minutes of roasting for a brighter flavor
- Room temperature vegetables roast more evenly than cold from the fridge