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Roasted Root Vegetables with Balsamic Glaze

A vibrant dish of roasted sweet potatoes, carrots, parsnips, acorn squash, and red onion drizzled with a tangy balsamic glaze that enhances their natural sweetness and flavors.
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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: 200
Ingredients Method Notes

Ingredients
  

Root 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 and cut into 1 ¼-inch pieces
  • 1 large red onion, peeled and cut into ½-inch wedges (root end left intact)
Seasonings and Glaze
  • 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
Others
  • Nonstick cooking spray
  • Carrot Top Cashew Pesto (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Spray a large rimmed baking sheet generously with nonstick cooking spray.
  3. In a large mixing bowl, combine sweet potatoes, carrots, parsnips, acorn squash, and red onion.
  4. Drizzle olive oil over the vegetables and add balsamic vinegar and maple syrup.
  5. Sprinkle in fresh thyme and add salt and pepper to taste. Toss to coat well.
Cooking
  1. Spread the mixed vegetables on the prepared baking sheet in a single layer.
  2. Roast uncovered for about 40 to 45 minutes, stirring halfway through to ensure even browning.
  3. Once the vegetables are softened and browned, remove from oven.
  4. If preparing ahead, allow to sit at room temperature or rewarm in the oven at 375°F for 10 to 15 minutes.
Serving
  1. Garnish the dish with fresh herbs and serve with optional carrot top cashew pesto.

Notes

Choose fresh and seasonal vegetables for the best flavor. Avoid overcrowding the baking sheet to prevent steaming.