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Roasted Root Vegetables with Balsamic Glaze

A delightful medley of roasted root vegetables enhanced by a rich balsamic glaze, perfect for family dinners or holiday gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound sweet potatoes, cut into 1 ¼-inch cubes
  • ¾ pound carrots, cut into 1 ¼-inch pieces
  • ¾ pound parsnips, cut into 1 ¼-inch pieces
  • 1 acorn squash, seeded, cut into 1 ¼-inch pieces
  • 1 large red onion, peeled, cut into ½-inch wedges Leave root end intact
Dressing
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh thyme leaves (or rosemary)
  • Salt and pepper to taste
Miscellaneous
  • Nonstick cooking spray
  • Carrot Top Cashew Pesto (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Prepare a baking sheet by spraying it with nonstick cooking spray.
  3. In a large mixing bowl, combine the sweet potatoes, carrots, parsnips, acorn squash, and red onion.
  4. Drizzle the olive oil, balsamic vinegar, and maple syrup over the vegetables.
  5. Add fresh thyme (or rosemary), salt, and pepper. Toss well until the vegetables are evenly coated.
Cooking
  1. Spread the vegetables in a single layer on the prepared baking sheet.
  2. Roast the vegetables uncovered in the preheated oven for 40 to 45 minutes, stirring halfway through.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave. Avoid freezing to maintain texture.