Go Back

Roasted Root Vegetables with Balsamic Glaze

This dish features a colorful mix of root vegetables roasted until caramelized and tender, enhanced with a splash of balsamic vinegar for depth and a rustic, smoky flavor. The process involves chopping, tossing, and roasting the vegetables in a hot oven to achieve a crispy, golden exterior with a soft, sweet interior, perfect for festive occasions or cozy family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 pounds parsnips peeled and chopped into chunks
  • 3 large carrots peeled and cut into pieces
  • 2 medium sweet potatoes peeled and diced
  • 2 tablespoons olive oil good quality
  • 1 tablespoon balsamic vinegar for a tangy, sweet glaze
  • to taste salt
  • to taste black pepper
  • 1 teaspoon fresh thyme or rosemary chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp Knife
  • Mixing bowl
  • Measuring spoons

Method
 

  1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
  2. Chop parsnips, carrots, and sweet potatoes into roughly equal-sized pieces, about 1 to 1.5 inches thick, creating a colorful mix of roots.
  3. Place all the chopped vegetables into a large mixing bowl, then drizzle with olive oil, ensuring they are evenly coated with a gentle toss.
  4. Add salt, pepper, chopped herbs, and a splash of balsamic vinegar to the bowl, then toss again until everything is well combined and coated with the seasonings.
  5. Spread the vegetables evenly across the prepared baking sheet, making sure they are in a single layer for optimal roasting.
  6. Roast in the oven for 25-30 minutes, flipping the vegetables halfway through, until they are golden around the edges and tender when pierced with a fork.
  7. Remove from the oven and let the vegetables rest for 5 minutes; this helps them firm up slightly and develop their smoky, caramelized flavor.
  8. Give the vegetables a final gentle toss to recoat them with any juices or balsamic glaze that has accumulated, then serve hot for a rustic, festive presentation.