Save Experience the comforting warmth of a Roasted Root Vegetable Medley, where a colorful selection of carrots, parsnips, sweet potatoes, red onion, and golden beets come together in a savory roast. Finished with a tangy-sweet balsamic glaze, this dish is as visually stunning as it is delicious—perfect for a hearty side or a satisfying vegetarian main course.
Save As the vegetables roast to a golden perfection, their flavors deepen and meld beautifully, creating an inviting aroma that fills your kitchen. The finishing balsamic glaze adds a glossy, sticky layer of richness that elevates these humble roots to a dish worth savoring.
Ingredients
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cubed
- 1 small red onion, cut into wedges
- 2 medium golden beets, peeled and cubed
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/3 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2. In a large bowl, toss all root vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- 3. Spread the vegetables in a single layer on the prepared baking sheet.
- 4. Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- 5. Meanwhile, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half and slightly syrupy, about 5–7 minutes. Remove from heat.
- 6. Transfer roasted vegetables to a serving platter. Drizzle with the balsamic glaze and sprinkle with fresh parsley if desired. Serve warm.
Zusatztipps für die Zubereitung
For an extra depth of flavor, consider adding whole garlic cloves to the root vegetables before roasting. Ensure the vegetables are cut into uniform pieces for even cooking and stirring halfway through helps achieve a beautiful golden color on all sides.
Varianten und Anpassungen
Feel free to swap or include other root vegetables like turnips or rutabaga to suit your taste or seasonal availability. For a vegan version, substitute honey with maple syrup in the balsamic glaze.
Serviervorschläge
This roasted root vegetable medley pairs beautifully with roasted meats, hearty lentil dishes, or can stand alone as a flavorful vegetarian option on your holiday table.
Save With just a handful of wholesome ingredients and straightforward steps, this Roasted Root Vegetable Medley brings both comfort and elegance to your table. Its natural sweetness and savory accents make it a timeless favorite year-round.
Cooking Q&A
- → What vegetables are used in this medley?
Carrots, parsnips, sweet potato, red onion, and golden beets form the core of the medley, providing varied flavors and textures.
- → How is the balsamic glaze prepared?
Balsamic vinegar is simmered with honey or maple syrup until it thickens to a syrupy consistency, enhancing the dish's flavor complexity.
- → Can I substitute other vegetables in this dish?
Yes, root vegetables such as turnips or rutabaga can be added or swapped based on preference and seasonality.
- → What herbs complement the roasted vegetables?
Dried thyme and rosemary provide earthy, aromatic notes that balance the natural sweetness of the vegetables.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients used are free from gluten, making it suitable for gluten-free diets.