Save Experience the comforting warmth and vibrant flavors of a Roasted Root Vegetable Medley with Balsamic Glaze. This dish combines a colorful mix of tender oven-roasted root vegetables, their natural sweetness enhanced by a tangy and glossy balsamic glaze. Ideal as a hearty side or a fulfilling vegetarian main, it brings both nutrition and visual appeal to any meal.
Save This recipe captures the essence of seasonal root vegetables, using simple herbs and olive oil to amplify their natural flavors. The balsamic glaze adds just the right balance of sweetness and acidity, elevating the dish beyond everyday roasted vegetables. Whether for a weeknight dinner or a holiday table, it’s sure to impress.
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
- Preheat the oven
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the vegetables
- In a large bowl, toss all root vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- Arrange for roasting
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables
- Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- Make the 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.
- 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
To deepen the flavor, consider adding whole garlic cloves to the vegetable mix before roasting. Stir halfway through roasting to ensure even caramelization. Adjust roasting time slightly depending on the size of your vegetable pieces to avoid undercooking or burning.
Varianten und Anpassungen
Feel free to swap or add other root vegetables such as turnips or rutabaga to suit your preference. For a vegan version, use maple syrup instead of honey in the glaze. Experiment with different herbs like oregano or sage for a unique twist.
Serviervorschläge
This medley pairs wonderfully with roasted meats and lentil dishes. It also shines as part of a festive holiday spread, bringing color and flavor to your table. Serve it warm to enjoy the full depth of its roasted aroma and tangy glaze.
Save With its balance of savory herbs and sweet-tart glaze, this roasted root vegetable medley makes a delightful addition to your culinary repertoire. Enjoy the warmth and color it brings to your plate, making every meal feel special and wholesome.
Recipe Questions & Answers
- → What vegetables can I use for this medley?
Use a variety of root vegetables like carrots, parsnips, sweet potatoes, red onions, and golden beets. You can also include turnips or rutabaga for different flavors.
- → How do I achieve a crispy texture on the vegetables?
Roast the vegetables at a high temperature (425°F/220°C) and spread them in a single layer on a baking sheet. Stir halfway through for even browning.
- → Can I substitute the balsamic glaze ingredients?
Yes, you can replace honey with maple syrup or another sweetener. Simmer the vinegar and sweetener until it thickens to form a syrupy glaze.
- → Is it necessary to peel the root vegetables?
Peeling helps ensure even cooking and a smoother texture, but you may leave skins on if they are clean and tender, depending on your preference.
- → What herbs work best with roasted root vegetables?
Dried thyme and rosemary offer earthy, aromatic notes that complement the natural sweetness of root vegetables.