Roasted Root Vegetables with Balsamic (Printable)
Seasonal roots roasted until golden and tender, finished with a sweet-tangy balsamic glaze for irresistible depth.
# 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 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 thyme, chopped
10 - 2 tbsp balsamic vinegar
11 - 1 tbsp maple syrup (optional, for extra caramelization)
→ Garnish
12 - 2 tbsp chopped fresh parsley
# Directions:
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 for proper caramelization.
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, if using.
06 - Remove vegetables from the oven. Drizzle with the balsamic glaze and toss gently to coat evenly.
07 - Return to the oven for an additional 5 minutes to allow the glaze to set and vegetables to caramelize further.
08 - Transfer to a serving platter and sprinkle with fresh parsley. Serve warm.
# Expert Suggestions:
01 -
- The balsamic glaze creates this gorgeous sticky finish that makes even vegetable skeptics reach for seconds
- You can prep everything ahead and just pop it in the oven when guests arrive
02 -
- Crowding the baking sheet is the fastest way to end up with steamed soggy vegetables instead of roasted gems
- The vegetables shrink significantly as they roast, so what looks like a huge amount will be perfectly portioned
03 -
- Cut vegetables into similar sizes so they finish roasting at the same time
- Let your baking sheet heat up in the oven for a few minutes before adding the vegetables for extra crispy bottoms