Pin it Discover the comforting warmth and natural sweetness of a Roasted Root Vegetable Medley, oven-roasted to golden perfection and finished with a luscious tangy-sweet balsamic glaze. This vibrant dish brings together an array of colorful root vegetables, offering a hearty side or satisfying vegetarian main that's as nutritious as it is delicious.
Pin it This contemporary side dish brings out the earthy flavors of root vegetables enhanced by fragrant thyme and rosemary. Roasting concentrates the natural sugars, caramelizing the vegetables to golden-brown perfection and making every bite bursting with flavor.
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
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. Toss vegetables
- In a large bowl, toss all root vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- 3. Arrange for roasting
- Spread the vegetables in a single layer on the prepared baking sheet.
- 4. Roast
- Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- 5. Prepare 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.
- 6. 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
For extra depth, consider adding whole garlic cloves to the roasting tray. Their mellow sweetness complements the root vegetables beautifully. Stir the vegetables halfway through roasting to ensure even browning and caramelization.
Varianten und Anpassungen
Feel free to swap or include other root vegetables like turnips or rutabaga according to seasonal availability or personal preference. This recipe adapts well to what’s fresh and on hand.
Serviervorschläge
This medley pairs wonderfully with roasted meats, lentil dishes, or as a flavorful addition to a festive holiday spread. Enjoy it warm as a satisfying vegetarian main or a hearty side.
Pin it Warm, colorful, and full of layered flavors, this Roasted Root Vegetable Medley with Balsamic Glaze is sure to become a favorite for anytime you want to bring comforting, wholesome vegetables to the table with a touch of elegance.
Recipe FAQs
- → What vegetables are included in the medley?
The medley consists of carrots, parsnips, sweet potato, red onion, and golden beets, all peeled and chopped into bite-sized pieces.
- → How is the balsamic glaze prepared?
The glaze is made by simmering balsamic vinegar with honey or maple syrup until it reduces by half and becomes slightly syrupy.
- → What herbs are used for seasoning?
Dried thyme and rosemary are combined with sea salt and freshly ground black pepper to season the vegetables before roasting.
- → Can other root vegetables be added?
Yes, vegetables like turnips or rutabaga can be swapped in or added for variety.
- → How should the vegetables be roasted for best results?
Roast the vegetables in a single layer, stirring halfway through to ensure even caramelization and tenderness.
- → Is this dish suitable for specific diets?
It is vegetarian and gluten-free, with no major allergens present if homemade ingredients are used.