Roasted Root Vegetables Balsamic (Printer-Friendly)
Colorful root vegetables roasted and glazed with tangy balsamic, perfect as a flavorful side.
# What You'll 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 large sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges
05 - 1 medium golden beet, peeled and cubed (optional)
→ Seasonings & Oil
06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - ½ teaspoon dried rosemary
→ Balsamic Glaze
11 - 3 tablespoons balsamic vinegar
12 - 1 tablespoon maple syrup or honey
# How to Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place carrots, parsnips, sweet potato, red onion, and beet (if using) into a large mixing bowl.
03 - Drizzle olive oil over the vegetables, then sprinkle with sea salt, black pepper, thyme, and rosemary. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast the vegetables for 30 minutes, stirring halfway through to ensure even browning.
06 - While the vegetables roast, combine balsamic vinegar and maple syrup in a small saucepan. Simmer over low heat for 3 to 4 minutes until slightly thickened.
07 - Remove the vegetables from the oven after 30 minutes, drizzle the balsamic glaze over them, and toss gently to coat.
08 - Return the glazed vegetables to the oven and roast for an additional 10 minutes until caramelized and tender.
09 - Serve the roasted vegetables warm, optionally garnished with fresh herbs.
# Expert Advice:
01 -
- It feels like you've spent hours in the kitchen when it actually takes less than an hour from start to finish
- The caramelized edges get crispy and sweet while the insides stay tender and creamy
- It works for weeknight dinners and fancy dinner parties without any apologies
02 -
- The oven temperature of 425°F is essential. Anything lower and you'll steam your vegetables instead of roasting them. You need that heat to get the caramelization that makes this dish special.
- Cutting your vegetables to roughly the same size is more important than perfect uniformity. It ensures even cooking, which is the difference between some pieces crispy and others hard.
03 -
- Use parchment paper even if your baking sheet has a non-stick surface. It makes cleanup easier and helps vegetables roast more evenly.
- Don't skip stirring halfway through. This single step is what transforms regular roasted vegetables into ones with caramelized edges on multiple sides.