Save to Pinterest Discover the comforting flavors of a Roasted Root Vegetable Medley with Balsamic Glaze, where an array of vibrant root vegetables are oven-roasted to tender perfection and then finished with a tangy-sweet balsamic reduction. This dish brings warmth and color to your table, making it an ideal side or a satisfying vegetarian main that celebrates natural, wholesome ingredients with a contemporary twist.
Save to Pinterest This roasted root vegetable medley is not only delicious but also nourishing, showcasing the natural sweetness of carrots, parsnips, sweet potatoes, beets, and red onion. The herbs and olive oil enhance every bite, while the homemade balsamic glaze adds a refined touch of elegance and depth.
Ingredients
- Root Vegetables
- 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
- Olive Oil & Seasonings
- 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
- Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- Garnish (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- 1. Preheat oven
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. Prepare vegetables
- In a large bowl, toss all root vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- 3. Arrange vegetables
- Spread the vegetables in a single layer on the prepared baking sheet.
- 4. Roast
- Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- 5. Make balsamic glaze
- 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. Serve
- 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 even more flavor, consider adding whole garlic cloves before roasting or experimenting with other root vegetables like turnips or rutabaga. Adjust the herbs to your preference to make the dish truly your own.
Varianten und Anpassungen
Swap or add other root vegetables such as turnips or rutabaga as desired. This recipe is flexible and can accommodate seasonal vegetables or those you have on hand.
Serviervorschläge
This roasted root vegetable medley pairs wonderfully with roasted meats, lentil dishes, or can be served as a colorful main at holiday meals or family dinners.
Save to Pinterest With these simple steps and tips, you can create a memorable root vegetable dish that highlights natural flavors and seasonal bounty. Enjoy this wholesome recipe any time you crave something warm, colorful, and nourishing.
Questions & Answers
- → What root vegetables work best for roasting?
Carrots, parsnips, sweet potatoes, red onions, and beets are ideal for roasting due to their firm texture and natural sweetness.
- → How can I make the balsamic glaze thicker?
Simmer the balsamic vinegar and sweetener over medium heat until the mixture reduces by half and becomes syrupy, usually about 5-7 minutes.
- → Can I add other seasonings to the vegetable medley?
Yes, herbs like thyme and rosemary complement the flavors well, but you can also experiment with garlic, sage, or smoked paprika.
- → What temperature is best for roasting root vegetables?
Roasting at 425°F (220°C) helps to develop a caramelized exterior while keeping the vegetables tender inside.
- → How do I know when the vegetables are done roasting?
The vegetables should be tender when pierced with a fork and have golden-brown edges indicating caramelization.