This Balsamic Glazed Root Vegetables recipe is a delightful addition to any Thanksgiving table. Featuring a medley of seasonal root vegetables, this dish is enhanced with a sweet and tangy balsamic glaze that brings out their natural flavors.
The recipe is simple to follow and makes for a colorful and nutritious side dish that pairs well with various main courses.
Easy Balsamic Glazed Root Vegetables Recipe
This dish combines carrots, parsnips, and sweet potatoes, all roasted to perfection and tossed in a balsamic glaze. The preparation takes about 45 minutes and serves 6 people.
Ingredients
- 2 cups carrots, peeled and cut into sticks
- 2 cups parsnips, peeled and cut into sticks
- 2 cups sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: In a large bowl, combine the carrots, parsnips, and sweet potatoes. Drizzle with olive oil, balsamic vinegar, honey, salt, and pepper. Toss until the vegetables are evenly coated.
- Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Garnish and Serve: Remove from the oven and garnish with fresh thyme or rosemary, if desired. Serve warm as a side dish.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 30g
