Save Experience the comforting warmth and vibrant colors of this Roasted Root Vegetable Medley with Balsamic Glaze. A symphony of tender carrots, parsnips, sweet potatoes, red onions, and golden beets, oven-roasted to caramelized perfection and finished with a tangy-sweet balsamic glaze. Ideal as a hearty side dish or a satisfying vegetarian main, this recipe brings contemporary flavors with an easy preparation that suits any occasion.
Save The combination of golden beets and sweet potato gives the dish a beautiful color contrast, while the dried herbs add fragrant notes that elevate the flavors beyond ordinary roasted vegetables. This dish is perfect for bringing seasonal comfort to your table.
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 oven
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare 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 vegetables
- Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- 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.
- 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 enhance the aroma, consider tossing in whole garlic cloves with the vegetables before roasting. Adjust roasting time slightly if adding denser root vegetables to ensure even tenderness.
Varianten und Anpassungen
Feel free to swap or add other root vegetables such as turnips or rutabaga to customize the medley. Maple syrup works beautifully as a vegan alternative to honey in the balsamic glaze.
Serviervorschläge
This roasted root vegetable medley pairs wonderfully with roasted meats or lentil dishes and adds a festive touch to holiday spreads as a warm, flavorful side.
Save With its simple ingredients and stunning presentation, this Roasted Root Vegetable Medley with Balsamic Glaze is a recipe designed to impress with minimal effort. Embrace the natural sweetness and wholesome goodness of root vegetables in every bite.
Recipe FAQs
- → What vegetables are best for roasting in this medley?
Carrots, parsnips, sweet potatoes, red onions, and golden beets work well due to their similar roasting times and natural sweetness.
- → How do I make the balsamic glaze?
Simmer balsamic vinegar with honey or maple syrup until it reduces by half and becomes slightly syrupy, enhancing sweetness and tang.
- → Can I add other root vegetables to this medley?
Yes, turnips, rutabaga, or even whole garlic cloves can be added to extend flavor and variety.
- → What herbs complement the roasted root vegetables?
Dried thyme and rosemary add a warm, earthy aroma that pairs beautifully with the natural sweetness of the vegetables.
- → How do I ensure the vegetables roast evenly?
Toss all vegetables with olive oil and seasonings thoroughly and spread them in a single layer on the baking sheet to promote even cooking and browning.