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Servings:

Balsamic Roasted Root Vegetables

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!

Total Time

55min

5.0

2 Ratings

Author: SideChef Everyday

Servings:

Ingredients

•

1 lb

Sweet Potatoes

•

2 1/2 cups

Carrots

•

2 3/4 cups

Parsnips

•

Squash , deseeded

•

Large Red Onion

•

3 cloves

Garlic , peeled

•

1/2 cup

Extra-Virgin Olive Oil

•

2 tsp

Dijon Mustard

•

3 Tbsp

Balsamic Vinegar

•

2 Tbsp

Maple Syrup

•

2 Tbsp

Fresh Thyme Leaves

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

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

Spray a rimmed baking sheet with cooking spray.

Place the Sweet Potatoes (1 lb) , Carrots (13 oz) , Parsnips (13 oz) , 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 (2 tsp) , and Fresh Thyme Leaves (2 Tbsp) .

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

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.

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

Serve warm.

Nutrition Per Serving

CALORIES

515

FAT

28.2 g

PROTEIN

4.7 g

CARBS

65.8 g