Save Discover the vibrant flavors and comforting textures of this Roasted Root Vegetable Medley with Balsamic Glaze. A colorful array of carrots, parsnips, sweet potato, red onion, and golden beets come together in a simple roast, infused with herbs and finished with a tangy-sweet balsamic drizzle. This dish is perfect as a hearty side or a satisfying vegetarian main, bringing warmth and depth to your meal with every bite.
Save This dish celebrates the natural sweetness and earthy tones of root vegetables, enhanced by simple herbs and a luscious balsamic glaze. Roasting deepens the flavors and creates a crispy, caramelized exterior that contrasts beautifully with the tender interiors.
Ingredients
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cubed
- 1 small red onion, cut into wedges
- 2 medium golden beets, peeled and cubed
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/3 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. In a large bowl, toss all root vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- 3. Spread the vegetables in a single layer on the prepared baking sheet.
- 4. Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- 5. Meanwhile, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half and slightly syrupy, about 5–7 minutes. Remove from heat.
- 6. Transfer roasted vegetables to a serving platter. Drizzle with the balsamic glaze and sprinkle with fresh parsley if desired. Serve warm.
Zusatztipps für die Zubereitung
For an extra layer of flavor, consider roasting whole garlic cloves alongside the vegetables. The gentle roasting mellows the garlic into a sweet and fragrant addition. Ensure vegetables are cut into similar sizes to promote even cooking and browning.
Varianten und Anpassungen
Feel free to swap or add other root vegetables such as turnips or rutabaga to customize the medley. The dish is versatile and can be adapted based on seasonal availability and personal preference.
Serviervorschläge
This roasted medley pairs beautifully with roasted meats or lentil dishes, and is an inviting addition to any holiday spread. Served warm, it enhances a variety of meals with both vibrant color and flavor.
Save This simple yet elegant roasted root vegetable dish is guaranteed to brighten any meal. With minimal prep and straightforward steps, it’s a reliable recipe that delivers big on taste and visual appeal every time.
Recipe Questions & Answers
- → What root vegetables work best for roasting?
Carrots, parsnips, sweet potatoes, red onions, and golden beets are excellent choices due to their natural sweetness and firm texture that holds well when roasted.
- → How can I make the balsamic glaze thicker?
Simmer the balsamic vinegar and honey mixture over medium heat until it reduces by half and reaches a syrupy consistency.
- → Can I add other herbs to the vegetable mix?
Yes, herbs like rosemary, thyme, and even garlic cloves enhance the flavor profile and complement the roasted vegetables beautifully.
- → What temperature is best for roasting root vegetables?
Roasting at 425°F (220°C) ensures the vegetables become tender inside while developing a golden, caramelized exterior.
- → How can I serve this dish?
Serve warm as a hearty side dish or pair with roasted meats and lentils for a balanced and flavorful meal.