Roasted Root Vegetables with Balsamic Glaze Recipe
A colorful and flavorful medley of roasted root vegetables glazed with a sweet and tangy balsamic syrup, perfect as a hearty side dish for any meal. This easy-to-make recipe features sweet potatoes, carrots, parsnips, acorn squash, and red onion, seasoned with fresh thyme and enhanced by a maple-balsamic glaze. Optionally served with a vibrant Carrot Top Cashew Pesto for added richness and freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 pound sweet potatoes, cut into 1 ¼-inch cubes
- ¾ pound carrots, cut into 1 ¼-inch pieces
- ¾ pound parsnips, cut into 1 ¼-inch pieces
- 1 acorn squash, seeded and cut into 1 ¼-inch pieces
- 1 large red onion, peeled with root end left intact, cut into ½-inch wedges
Glaze and Seasoning
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves (or rosemary)
- Salt and black pepper, to taste
- Nonstick cooking spray
Optional
- Carrot Top Cashew Pesto (for serving)
Instructions
- Preheat the oven: Preheat your oven to 425°F. Spray an extra-large, rimmed baking sheet (20×15 inches), or two large baking sheets (18×12 inches each), with nonstick cooking spray to prevent sticking.
- Combine the vegetables and glaze: In a large bowl, place the sweet potatoes, carrots, parsnips, acorn squash, and red onion. Add the olive oil, balsamic vinegar, maple syrup, and fresh thyme leaves. Season generously with salt and black pepper. Toss everything thoroughly to ensure all pieces are well coated with the glaze and seasoning.
- Roast the vegetables: Spread the coated vegetables in a single layer on the prepared baking sheet(s). Roast uncovered in the preheated oven for 40 to 45 minutes until the vegetables are tender and nicely browned. Stir the vegetables halfway through the roasting time to promote even cooking and caramelization.
- Serve: The roasted root vegetables can be prepared up to 3 hours in advance. If making ahead, transfer them to a clean baking sheet and allow them to stand at room temperature. To reheat, warm in a 375°F oven for 10 to 15 minutes. Serve warm alongside Carrot Top Cashew Pesto if desired.
Notes
- You can substitute fresh rosemary for thyme if preferred for a different aromatic flavor.
- Cut vegetables uniformly to ensure even roasting.
- Do not overcrowd the baking sheet to allow vegetables to roast rather than steam.
- Maple syrup provides a natural sweetness balancing the acidity of the balsamic vinegar.
- Carrot Top Cashew Pesto is optional but adds a fresh and nutty contrast to the roasted vegetables.
