Description

A cozy, flavorful side dish featuring caramelized root vegetables drizzled with a tangy-sweet balsamic glaze. Perfect for fall dinners, holidays, or meal prep.

Ingredients

Scale

4 carrots, peeled and cut into 1-inch chunks
3 parsnips, peeled and sliced
2 sweet potatoes, peeled and cubed
2 beets, peeled and diced
1 red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme or rosemary, chopped (optional)
1/3 cup balsamic vinegar
2 tablespoons honey or maple syrup
2 cloves garlic, minced (optional)

Instructions

Preheat the oven to 425°F (220°C).
Peel and cut the carrots, parsnips, sweet potatoes, and beets into 1-inch chunks. Slice the red onion into wedges.
In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, and herbs if using.
Spread the vegetables in a single layer on a parchment-lined baking sheet.
Roast for 35–40 minutes, stirring halfway through, until tender and caramelized.
While roasting, combine balsamic vinegar and honey or maple syrup in a small saucepan. Bring to a boil, then reduce heat and simmer for 6–8 minutes until slightly thickened.
Transfer roasted vegetables to a serving dish and drizzle with the balsamic glaze.
Toss lightly to coat and adjust seasoning with salt or fresh herbs before serving.

Notes

Cut vegetables evenly for consistent roasting. Avoid overcrowding the pan to ensure crisp edges. If the glaze thickens too much, whisk in a teaspoon of warm water. For a vegan version, use maple syrup instead of honey.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1 cup per serv
Calories: 180
Sugar: 10
Sodium: 300
Fat: 6
Saturated Fat: 1
Carbohydrates: 30
Fiber: 4
Protein: 3

Keywords: roasted vegetables, balsamic glaze, fall side dish, vegetarian, gluten-free, easy recipe