Roasted Root Vegetables Balsamic Glaze (Printer-Friendly)

Tender roasted root vegetables finished with a sweet and tangy balsamic glaze for a perfect side dish.

# What You'll Need:

→ Root Vegetables

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

→ Seasonings & Glaze

06 - 3 tbsp olive oil
07 - 1 ½ tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
10 - 2 tbsp balsamic vinegar
11 - 1 tbsp pure maple syrup or honey

# 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 the prepared root vegetables and red onion.
03 - Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 minutes, stirring once halfway through, until vegetables are tender and beginning to caramelize.
06 - Meanwhile, in a small bowl, whisk together the balsamic vinegar and maple syrup (or honey).
07 - Remove the vegetables from the oven. Drizzle evenly with the balsamic glaze and toss gently to coat.
08 - Return to the oven for another 8–10 minutes, until the glaze is bubbling and vegetables are well caramelized.
09 - Serve hot, garnished with extra fresh thyme if desired.

# Expert Advice:

01 -
  • The vegetables caramelize into something almost dessert-like, with crispy edges and sweet, tender centers.
  • It takes less than an hour from start to finish, yet tastes like you fussed over it all day.
  • Works beautifully as a side dish, but honestly, I sometimes eat it as a complete meal.
02 -
  • Don't skip the stirring halfway through. Vegetables on the bottom of the pan will brown faster than the ones on top, and one stir solves this problem completely.
  • The balsamic glaze thickens as it cools, so don't panic if it seems loose when you drizzle it. It clings to the vegetables beautifully within minutes.
03 -
  • Don't crowd your pan. If your baking sheet is too small, use two sheets or work in batches. Crowded vegetables steam instead of roast, and that's the opposite of what you want.
  • Save any glaze that pools at the bottom of the pan and spoon it over individual servings. Every drop tastes intentional and delicious.

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