Roasted Root Vegetables Balsamic (Printable)

Seasonal root vegetables roasted with olive oil and finished with a sweet tangy balsamic glaze.

# What You Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 small sweet potato, peeled and cut into 1-inch cubes
04 - 1 medium red beet, peeled and cut into wedges
05 - 1 small red onion, peeled and cut into thick wedges

→ Seasonings & Dressing

06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon maple syrup or honey

→ Garnish

12 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, beet, and red onion. Drizzle with olive oil, then sprinkle with salt, pepper, and thyme. Toss until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet, ensuring adequate space between pieces for proper caramelization.
04 - Roast for 30–35 minutes, stirring halfway through cooking, until vegetables are tender and edges are golden brown.
05 - In a small bowl, whisk together balsamic vinegar and maple syrup or honey until combined.
06 - Remove vegetables from oven. Drizzle balsamic mixture evenly over roasted vegetables and toss gently to coat.
07 - Return to oven for an additional 5 minutes to allow glaze to set and caramelize slightly.
08 - Transfer to a serving platter and sprinkle with fresh parsley. Serve warm.

# Expert Tips:

01 -
  • The balsamic glaze transforms ordinary roots into something extraordinary with barely any effort
  • Leftovers actually taste better the next day, if they last that long
02 -
  • I once skipped the parchment paper and spent twenty minutes scrubbing burnt sugar off my baking sheet, so learn from my mistake
  • The glaze can burn quickly if left too long, so watch closely during that final 5 minutes
03 -
  • Cut your vegetables as uniformly as possible so they all finish cooking at the same time
  • Room temperature vegetables roast more evenly than cold ones straight from the fridge

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