Save Discover the warmth and vibrant colors of a Roasted Root Vegetable Medley with Balsamic Glaze—a dish that transforms humble root vegetables into a savory, slightly sweet masterpiece. This oven-roasted assortment bursts with earthy flavors enhanced by a tangy-sweet balsamic reduction, making it the perfect side or a fulfilling vegetarian main that complements any meal.
Save This dish not only fills your kitchen with the tantalizing aroma of roasting roots and herbs but also offers a beautiful presentation with its colorful medley. The caramelization of the vegetables enhances their natural sweetness, while the balsamic glaze provides a luscious finishing touch that ties the flavors together harmoniously.
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
To elevate the flavors even more, consider adding whole garlic cloves to roast alongside the vegetables. Stirring halfway ensures even caramelization, while using fresh herbs like thyme and rosemary adds an aromatic depth that complements the earthiness of the roots.
Varianten und Anpassungen
Feel free to swap or add root vegetables such as turnips or rutabaga to diversify the texture and taste. This recipe is highly adaptable, so seasonal vegetables can be added to suit your preference or availability.
Serviervorschläge
This medley pairs beautifully with roasted meats or lentil dishes, making it a wonderful addition to holiday spreads or family dinners. Serve as a hearty vegetarian main or a colorful, nutrient-packed side.
Save This Roasted Root Vegetable Medley with Balsamic Glaze invites you to enjoy wholesome home cooking with an elegant twist. Its balance of textures and flavors makes it an enduring favorite you’ll turn to again and again.
Recipe FAQs
- → Which root vegetables work well in this medley?
Carrots, parsnips, sweet potatoes, red onions, and golden beets create a balanced flavor and texture. You can also add turnips or rutabaga for variety.
- → How do I make the balsamic glaze?
Simmer balsamic vinegar with honey or maple syrup until reduced by half and syrupy, about 5–7 minutes, to achieve a tangy-sweet glaze.
- → What temperature is best for roasting root vegetables?
Roasting at 425°F (220°C) ensures the vegetables cook through and develop a golden, caramelized exterior.
- → Can I prepare this dish in advance?
Yes, root vegetables can be prepped and coated with oil and seasonings ahead; roast just before serving for optimal texture and flavor.
- → What herbs complement the root vegetables?
Thyme and rosemary pair excellently, adding a fragrant, savory note to the natural sweetness of the roots.