Roasted Root Vegetables Balsamic (Printable)
Seasonal roots caramelized and glazed with balsamic for a flavorful, vibrant side dish.
# What's Needed:
→ 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 for extra sweetness)
# How to Make It:
01 - Preheat 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 evenly in a single layer on the prepared baking sheet.
04 - Roast the vegetables for 30 minutes, stirring once halfway through to promote even caramelization.
05 - Combine balsamic vinegar and maple syrup (if using) in a small bowl to create the glaze.
06 - After 30 minutes, drizzle the balsamic mixture over the vegetables, gently toss to coat, and roast for an additional 10 minutes until tender and caramelized.
07 - Serve the vegetables warm, optionally garnished with fresh herbs.
# Tips for Success:
01 -
- The caramelized edges get crispy and sweet while the insides stay tender, giving you two textures at once.
- It comes together in under an hour but tastes like you spent the afternoon in the kitchen.
- Works as a side dish or eaten straight from the pan with crusty bread and nothing else needed.
02 -
- Cut all your vegetables roughly the same size or they'll finish cooking at different times, leaving some raw and some turned to mush.
- Don't skip stirring halfway through; the side touching the pan is where the magic happens, and both sides deserve their moment.
- Add the balsamic at the end, not the beginning, or the acid will prevent proper caramelization and you'll end up with steamed vegetables instead.
03 -
- Don't toss the vegetables more than necessary after adding the balsamic or you'll break the glaze into pieces instead of letting it coat them.
- If your balsamic is thin and watery, reduce it in a small saucepan for a minute or two before adding maple syrup so it actually coats instead of running off.