Roasted Root Vegetables with Balsamic (Printable)

Caramelized root vegetables with tangy balsamic glaze. A vibrant, easy vegetarian side dish perfect for any meal.

# 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 small sweet potato, peeled and cubed
04 - 1 medium red onion, peeled and cut into wedges
05 - 2 medium golden beets, peeled and cut into 1-inch pieces

→ Seasonings and Glaze

06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon maple syrup, optional for additional sweetness

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, red onion, and beets.
03 - Drizzle vegetables with olive oil and sprinkle with salt, pepper, and thyme. Toss until evenly coated.
04 - Spread seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through cooking, until vegetables are golden and tender.
06 - In a small bowl, whisk together balsamic vinegar and maple syrup if using.
07 - Drizzle the balsamic mixture over hot roasted vegetables and toss gently to coat.
08 - Serve warm, garnished with additional thyme if desired.

# Tips from dashanddishes:

01 -
  • The balsamic glaze creates this incredible sweet-savory balance that even my vegetable-skeptical brother-in-law couldn't resist asking for seconds.
  • You can prep everything ahead of time, making this perfect for those busy evenings when you want something nourishing but your energy is running low.
02 -
  • Cutting vegetables into consistent sizes ensures everything cooks evenly, a lesson I learned after serving partially raw beets alongside overcooked carrots my first attempt.
  • The parchment paper isn't just for easy cleanup, it prevents the balsamic glaze from burning onto your pan and turning bitter.
03 -
  • If you have the time, soak your cut beets separately in cold water for 10 minutes before roasting to remove some of their bleeding color, preserving the individual beauty of each vegetable.
  • Position your baking sheet on the lower third rack of your oven for the best caramelization without risking burnt edges.

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