Save Discover the comforting flavors of a vibrant Roasted Root Vegetable Medley with Balsamic Glaze—a perfect harmony of tender, earthy root vegetables brought to life by a tangy-sweet glaze. This contemporary side dish celebrates simplicity and wholesome ingredients, ideal for elevating any meal or standing proud as a satisfying vegetarian main.
Pin it This medley highlights the natural beauty and nutrition of root vegetables, roasting them to tender, caramelized perfection. The balsamic glaze gently envelopes each piece, enhancing the dish with nuanced sweetness and depth. Whether for a comforting family dinner or a festive gathering, this recipe brings warmth and color to your table.
Ingredients
- Root Vegetables
- 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
- Olive Oil & Seasonings
- 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
- Balsamic Glaze
- 1/3 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- Garnish (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl, toss all root vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- Step 3:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Step 4:
- Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- Step 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.
- Step 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 deepen the flavors, consider tossing in whole garlic cloves with the vegetables before roasting. Ensure the vegetables are cut into uniform pieces for even cooking and check halfway through roasting to stir and promote caramelization.
Varianten und Anpassungen
Feel free to swap or add other root vegetables such as turnips or rutabaga to vary the flavor and texture. You can also adjust seasonings to your preference, incorporating fresh herbs when available for a brighter finish.
Serviervorschläge
This roasted root vegetable medley pairs beautifully with roasted meats and lentil dishes, or as part of a festive holiday spread. Serve it warm to highlight the natural sweetness and layered flavors enhanced by the balsamic glaze.
Pin it Enjoy this deliciously simple yet elegant root vegetable dish that brings comfort and sophistication to your dining table. Its balance of textures and flavor layers, paired with the balsamic glaze, makes it a memorable addition to any meal.
Frequently Asked Questions
- → What root vegetables are used in this medley?
The medley includes carrots, parsnips, sweet potato, red onion, and golden beets, offering a balance of sweetness and earthiness.
- → How is the balsamic glaze prepared?
The glaze is made by simmering balsamic vinegar with honey or maple syrup until it thickens to a syrupy consistency, enhancing the vegetables with tangy-sweet notes.
- → Can I substitute vegetables in this dish?
Yes, you can swap or add root vegetables such as turnips or rutabaga depending on preference or availability.
- → What herbs complement the roasted vegetables?
Dried thyme and rosemary are used to season the vegetables before roasting, adding aromatic depth and flavor.
- → Is this dish suitable for special diets?
Yes, it is naturally vegetarian and gluten-free, making it a versatile option for various dietary needs.
- → How should the vegetables be roasted for best results?
Roast the vegetables at 425°F (220°C) for 30-35 minutes, stirring halfway through to ensure even caramelization and tenderness.