Roasted Root Vegetables Balsamic (Printable)
Seasonal root vegetables roasted to caramelized perfection with a tangy balsamic finishing glaze.
# What You Need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 sweet potato, peeled and cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
05 - 1 red onion, cut into wedges
→ Flavorings & Seasonings
06 - 3 tablespoons olive oil
07 - 1 1/2 teaspoons kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme or rosemary
10 - 2 cloves garlic, minced
→ Glaze
11 - 2 tablespoons balsamic vinegar
12 - 2 teaspoons maple syrup (optional)
# How to Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine all vegetables with olive oil, kosher salt, black pepper, dried thyme or rosemary, and minced garlic; toss until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
04 - Roast for 30 minutes, stirring halfway through to ensure even caramelization.
05 - Mix balsamic vinegar and maple syrup (if using) in a small bowl.
06 - Drizzle the balsamic mixture over the vegetables, toss gently, and roast for an additional 10 minutes until tender and caramelized.
07 - Serve warm, optionally garnished with fresh herbs.
# Expert Suggestions:
01 -
- Everything roasts on one pan, so cleanup is practically nonexistent.
- The balsamic glaze adds a sticky, tangy finish that turns skeptics into believers.
- You can use whatever root vegetables you have on hand and it still works beautifully.
02 -
- Cut everything the same size or the smaller pieces will burn before the big ones are done.
- Dont skip the parchment paper, burnt sugar and balsamic is nearly impossible to scrub off a pan.
03 -
- Roast at a high temperature so the edges caramelize instead of just softening.
- Add the garlic with the vegetables at the start so it mellows and sweetens as it roasts.