Oven-roasted carrots, parsnips, sweet potato, and beets finished with a tangy balsamic glaze.
# What You'll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges
05 - 2 medium golden beets, peeled and cubed
→ Olive Oil & Seasonings
06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
→ Balsamic Glaze
11 - 1/3 cup balsamic vinegar
12 - 1 tablespoon honey or maple syrup
→ Garnish (optional)
13 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss carrots, parsnips, sweet potato, red onion, and golden beets with olive oil, sea salt, black pepper, thyme, and rosemary until evenly coated.
03 - Spread the vegetable mixture evenly in a single layer on the prepared baking sheet.
04 - Roast in the oven for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and golden brown.
05 - While the vegetables roast, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Simmer over medium heat until reduced by half and syrupy, about 5 to 7 minutes. Remove from heat.
06 - Transfer the roasted vegetables to a serving platter, drizzle with the balsamic glaze, and garnish with fresh parsley if desired. Serve warm.
