Roasted Root Vegetables Balsamic (Printable)

A vibrant mix of roasted root vegetables finished with a sweet and tangy balsamic glaze.

# What You Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges
05 - 1 small golden beet, peeled and cubed
06 - 1 small rutabaga, peeled and cubed (optional)

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1½ teaspoons kosher salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
11 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

→ Balsamic Glaze

12 - ¼ cup balsamic vinegar
13 - 1 tablespoon honey or maple syrup

# How To Make:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, place all prepared vegetables. Drizzle with olive oil and sprinkle with kosher salt, black pepper, thyme, and rosemary. Toss thoroughly to coat evenly.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
04 - Roast in the oven for 35 to 40 minutes, stirring once halfway through, until vegetables are caramelized and tender.
05 - While vegetables roast, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 5 to 7 minutes, stirring frequently, until reduced by half and syrupy.
06 - Remove vegetables from the oven. Drizzle with the balsamic glaze and toss gently to coat. Serve immediately, optionally garnished with fresh herbs.

# Expert Tips:

01 -
  • The vegetables get crispy on the outside and creamy inside without any fuss or technique.
  • It transforms boring winter produce into something people actually fight over at the table.
  • You can prep everything in one bowl and walk away while the oven does the work.
  • The balsamic glaze adds a restaurant quality finish that takes about five minutes.
02 -
  • Cut all the vegetables roughly the same size or the small pieces will burn before the big ones cook through.
  • Do not reduce the oven temperature thinking it will be gentler, you need that high heat to caramelize the natural sugars.
  • If the glaze thickens too much while sitting, add a splash of water and swirl the pan to loosen it back up.
03 -
  • Toss the vegetables halfway through roasting so every side gets a chance to caramelize instead of just the bottom.
  • Make a double batch of the glaze and keep it in the fridge, it is incredible on roasted chicken, pork chops, or even drizzled over fresh mozzarella.
  • If your oven runs cool, bump the temperature to 450°F or the vegetables will soften without browning.

Go Back