Roasted root vegetables balsamic (Print)

Colorful root vegetables roasted and glazed with a tangy balsamic finish, perfect for any meal.

# What You 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:

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss together carrots, parsnips, sweet potato, red onion, and optional golden beet.
03 - Drizzle vegetables with olive oil and sprinkle with sea salt, black pepper, dried thyme, and rosemary. Toss to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 minutes, stirring once halfway through to ensure even browning.
06 - While roasting, combine balsamic vinegar and maple syrup in a small saucepan; simmer over low heat for 3 to 4 minutes until slightly thickened.
07 - After the initial roasting, drizzle the balsamic glaze over the vegetables and toss gently to coat.
08 - Return vegetables to the oven and roast for an additional 10 minutes until caramelized and tender.
09 - Serve warm, optionally garnished with fresh herbs.

# Expert Advice:

01 -
  • One pan, minimal prep—you'll have this in the oven in under 20 minutes flat
  • The vegetables get deeply caramelized and sweet while staying tender, almost like nature's candy
  • That balsamic glaze finishes everything with a sophisticated tang that tastes like you actually tried
02 -
  • Cut everything into roughly the same size so it roasts evenly. Uneven pieces mean some vegetables finish tender while others are still firm.
  • Don't skip the halfway stir. This simple step is what prevents burnt edges and ensures even caramelization across the board.
  • Let the balsamic vinegar simmer long enough to thicken. This concentrates the flavors and prevents the glaze from sliding off the vegetables.
  • The vegetables will continue to soften slightly as they cool, so pull them out when they're tender but still have a little resistance. They'll be perfect once they settle.
03 -
  • Make extra balsamic glaze and store it in a jar. I keep some on hand for drizzling over salads, roasted vegetables, or even vanilla ice cream.
  • If your vegetables aren't caramelizing properly, make sure your oven is actually at temperature and that you're not crowding the pan. Both of these mistakes are the main reasons roasting disappoints.
  • Toss the vegetables with oil and seasonings right before roasting rather than in advance. This keeps them from releasing too much moisture and prevents steaming.

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