Roasted Root Vegetables with Balsamic (Printable)

Colorful root vegetables roasted with a sweet-tangy balsamic glaze. Perfect hearty side for any meal.

# What You Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 large sweet potato, peeled and cubed
04 - 1 small red onion, cut into wedges
05 - 1 medium beet, peeled and cubed

→ Seasonings & Glaze

06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon pure maple syrup or honey

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine peeled and cut root vegetables along with red onion wedges.
03 - Drizzle olive oil over the vegetables, then sprinkle with sea salt, black pepper, and thyme. Toss to coat evenly.
04 - Spread vegetables in a single layer on the prepared baking sheet to ensure even roasting.
05 - Roast for 30 minutes, stirring once halfway through, until the vegetables are tender and starting to caramelize.
06 - While roasting, whisk together balsamic vinegar and maple syrup or honey in a small bowl.
07 - Remove the vegetables from the oven and drizzle with the balsamic glaze. Toss gently to coat evenly.
08 - Return the glazed vegetables to the oven for an additional 8 to 10 minutes until the glaze is bubbling and caramelized.
09 - Serve hot, optionally garnished with extra fresh thyme.

# Expert Advice:

01 -
  • The vegetables caramelize into this incredible sweet, almost nutty flavor that tastes way more impressive than the effort required.
  • Works with whatever root vegetables you have on hand, so it's forgiving and adaptable to what's actually in your kitchen.
  • The balsamic glaze adds a sophisticated tangy-sweet finish that makes this feel like restaurant-quality food.
02 -
  • Don't stir the vegetables during that final 8–10 minute glaze roast, or you'll disrupt the caramelization and lose that gorgeous crispy exterior that makes this special.
  • If your vegetables still feel hard when you pull them out at the 30-minute mark, give them another 5 minutes before adding the glaze rather than rushing it—overcooked vegetables fall apart, but undercooked ones won't caramelize properly.
03 -
  • Add a pinch of chili flakes or smoked paprika if you want subtle heat or smokiness that plays wonderfully with the balsamic.
  • Whole garlic cloves roasted alongside the vegetables become sweet and mild—they're absolutely worth including if you're not opposed to garlic.

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