RECIPE

13 INGREDIENTS •7 STEPS •55min

Balsamic Roasted Root Vegetables

Name: Balsamic Roasted Root Vegetables
Total time: 3300 s
Yield: 4
Ingredients: 1 pound Sweet Potato; 0.75 pound Carrot; 0.75 pound Parsnip; 1 Squash; 1 Red Onion; 3 clove Garlic; 1/2 cup Extra-Virgin Olive Oil; 2 teaspoon Dijon Mustard; 3 tablespoon Balsamic Vinegar; 2 tablespoon Maple Syrup; 2 tablespoon Fresh Thyme Leaves; to taste Salt; to taste Ground Black Pepper

5.0

2 Ratings

These Balsamic Roasted Root Vegetables are the perfect recipe to enjoy all the best fall and winter flavors. Toss a medley of carrots, red potatoes, red onion, squash, and parsnips in a balsamic dressing, season with fresh thyme, and pop them in the oven until tender and caramelized. The natural sweetness of each vegetable will shine along with the earthiness. You'll love how simple this dish is to make and how much flavor it packs!

Balsamic Roasted Root Vegetables Recipe | SideChef

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55min

Total Time

$2.06

Cost Per Serving

Ingredients

Servings

US / METRIC

3 cups

Sweet Potatoes

cut into 1 1/4-inch cubes

2 1/2 cups

Carrots

cut into 1 1/4-inch pieces

2 3/4 cups

Parsnips

cut into 1 1/4-inch pieces

Squash , deseeded

cut into 1 1/4-inch pieces

Large Red Onion

cut into 1 1/4-inch pieces

3 cloves

Garlic , peeled

1/2 cup

Extra-Virgin Olive Oil

1/2 Tbsp

Dijon Mustard

3 Tbsp

Balsamic Vinegar

2 Tbsp

Maple Syrup

2 Tbsp

Fresh Thyme Leaves

to taste

Salt

to taste

Ground Black Pepper

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Nutrition Per Serving

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CALORIES

515

FAT

28.2 g

PROTEIN

4.7 g

CARBS

65.9 g

Cooking Instructions

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Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Spray a rimmed baking sheet with cooking spray.

Step 3

Place the Sweet Potatoes (3 cups) , Carrots (2 1/2 cups) , Parsnips (2 3/4 cups) , Squash (1) , Garlic (3 cloves) , and Red Onion (1) in a large mixing bowl and add Extra-Virgin Olive Oil (1/2 cup) , Balsamic Vinegar (3 Tbsp) , Maple Syrup (2 Tbsp) , Dijon Mustard (1/2 Tbsp) , and Fresh Thyme Leaves (2 Tbsp) .

Step 4

Season with Salt (to taste) and Ground Black Pepper (to taste) to taste and mix well.

Step 5

Place the vegetables on a rimmed baking sheet and spread evenly, so they will cook evenly. Roast for 40-45 minutes until softened and golden brown.

Step 6

Make sure you stir the vegetables so they can evenly brown, about every 10 minutes.

Step 7

Serve warm.

Rate & Review

5.0

2 Ratings

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Balsamic Roasted Root Vegetables

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