Roasted Root Vegetables with Balsamic (Printable)

Golden-roasted carrots, parsnips, beets, and sweet potato with a savory-sweet balsamic glaze.

# What goes in:

→ 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 & 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

# Directions:

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 with olive oil, sprinkle with salt, pepper, and thyme. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through, 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 the hot roasted vegetables and toss gently to coat.
08 - Serve warm, garnished with additional thyme if desired.

# Expert Advice:

01 -
  • The way these vegetables develop an almost candy-like exterior while maintaining that perfect tenderness inside is something I wish I could bottle up and share directly with you.
  • Even my vegetable-suspicious nephew went back for seconds of these, whispering to me later that he didnt even mind the parsnips.
02 -
  • The first time I made this, I crowded all the vegetables on a small tray and ended up with soggy, steamed roots instead of caramelized goodness.
  • I discovered that tossing the vegetables with balsamic before roasting causes it to burn, but adding it after creates that perfect glaze without any bitterness.
03 -
  • After years of trial and error, Ive learned that starting with a cold oven prevents the outside of the vegetables from burning before the inside cooks through.
  • For an unexpected twist that elevates the entire dish, crush a couple of garlic cloves and tuck them among the vegetables for the last 10 minutes of roasting.

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