Roasted Root Vegetable Medley (Printable)

Oven-roasted assortment of root vegetables finished with a sweet-tangy balsamic glaze, perfect for any meal.

# What You 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

# Step-by-Step Guide:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, parsnips, sweet potato, red onion, and golden beets with olive oil, sea salt, black pepper, thyme, and rosemary until fully coated.
03 - Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
04 - Roast in the oven for 30 to 35 minutes, stirring once 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 slightly syrupy, approximately 5 to 7 minutes. Remove from heat.
06 - Transfer the roasted vegetables to a serving platter, drizzle with the balsamic glaze, and garnish with chopped fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It's foolproof, honest cooking where vegetables are the star and nothing fancy gets in the way
  • The caramelization that happens in the oven creates a depth of flavor that tastes like you spent hours in the kitchen
  • One pan means cleanup is a breeze, but the result feels elegant enough to serve to guests
02 -
  • Cut your vegetables into roughly equal sizes so they roast evenly, not some burnt and some raw
  • Don't skip stirring halfway through, because the vegetables touching the pan brown faster and need to move around
  • Reduce the balsamic glaze until it truly coats a spoon with a thin film, or it will taste thin and vinegary rather than balanced and syrupy
03 -
  • Pat your cut vegetables dry before tossing with oil, so they brown instead of steam
  • If you notice any vegetables browning much faster than others, push them to the sides of the pan where heat is gentler
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