Save Discover the warmth and vibrant flavors of this Roasted Root Vegetable Medley with Balsamic Glaze. This dish offers a harmonious blend of earthy carrots, sweet potatoes, golden beets, and fragrant herbs, all roasted to perfection and finished with a tangy-sweet balsamic glaze. Whether served as a hearty side or a satisfying vegetarian main, it’s a celebration of seasonal goodness that’s easy to prepare and irresistibly delicious.
Save This vibrant medley not only fills your kitchen with inviting aromas but also delivers a colorful plate that brightens any meal. Roasting the vegetables brings out their natural sugars, creating caramelized edges that contrast beautifully with the bright, fresh parsley garnish and smooth balsamic reduction.
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
Ensure all root vegetables are cut into similar-sized pieces for even roasting. Stirring halfway through cooking encourages uniform caramelization and prevents burning. Use parchment paper on the baking sheet for easy cleanup and to help the vegetables roast evenly.
Varianten und Anpassungen
Feel free to swap or add other root vegetables such as turnips or rutabaga according to your preference. For a deeper flavor, toss in whole garlic cloves before roasting. Adjust the sweetness of the balsamic glaze by varying the honey or maple syrup amount.
Serviervorschläge
This roasted root vegetable medley pairs wonderfully with roasted meats, lentil dishes, or as a vibrant addition to a holiday spread. Serve it warm for maximum flavor impact and a comforting experience.
Save This Roasted Root Vegetable Medley with Balsamic Glaze is a timeless dish that celebrates the simplicity of fresh ingredients and the magic of roasting. Its colorful presentation and balanced flavors make it a reliable favorite for weeknight dinners and special occasions alike.
Recipe FAQs
- → What vegetables are ideal for roasting in this medley?
Carrots, parsnips, sweet potatoes, golden beets, and red onions work wonderfully, providing a balanced mix of sweetness and earthiness.
- → How can I make the balsamic glaze thicker?
Simmer balsamic vinegar with honey or maple syrup until reduced by half and slightly syrupy, stirring occasionally for a thicker consistency.
- → Can I prepare this dish ahead of time?
Yes, root vegetables can be prepped earlier, and the glaze made ahead. Roast just before serving to preserve texture and flavor.
- → What are good seasoning alternatives for the herbs used?
Fresh or dried thyme and rosemary are standard, but sage, oregano, or a pinch of smoked paprika can add new flavor profiles.
- → How do I ensure even roasting of the vegetables?
Cut vegetables into similar-sized pieces and spread them in a single layer on the baking sheet to promote uniform browning.