Roasted Root Vegetables with Balsamic (Printable)

Colorful seasonal vegetables roasted to caramelized perfection and finished with tangy balsamic glaze.

# What You'll 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 tbsp olive oil
07 - 1 ½ tsp kosher salt
08 - ½ tsp freshly ground black pepper
09 - 1 tsp dried thyme (or 1 tbsp fresh, chopped)
10 - 2 tbsp balsamic vinegar
11 - 1 tbsp maple syrup or honey (optional, for extra caramelization)

→ Garnish

12 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all root vegetables and red onion. Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss to coat evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded.
04 - Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and golden at the edges.
05 - In a small bowl, whisk together balsamic vinegar and maple syrup or honey, if using.
06 - Remove vegetables from the oven. Drizzle with the balsamic glaze and toss gently to coat.
07 - Return to the oven for an additional 5 minutes to allow the glaze to set.
08 - Transfer to a serving platter and sprinkle with fresh parsley. Serve warm.

# Expert Suggestions:

01 -
  • The natural sweetness of root vegetables meets tangy balsamic in the most perfect way
  • It is impossible to mess up and makes your kitchen smell amazing
  • Leftovers actually taste better the next day
02 -
  • Crowding the pan is the fastest way to end up with steamed mushy vegetables instead of roasted ones
  • The glaze step might seem fussy but it is what transforms this from basic roasted vegetables to something special
  • Beets will bleed onto everything, which I actually love for the color, but toss them separately if you want to keep things distinct
03 -
  • Cut your vegetables slightly larger than you think you need because they shrink significantly in the oven
  • Let the pan cool slightly before tossing with the glaze so it clings instead of sliding right off

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