Truthfully, I’ve never been a big fan of the very traditional Thanksgiving sides. Okay, I’ve always loved stuffing. But heavy mashed potatoes and super-sweet potato casseroles just didn’t do it for me. I gravitated toward the simple pea and carrot dishes until I discovered the magic of roasted root vegetables.
This recipe with photo for Balsamic-Glazed Roasted Root Vegetables was shared with us by Circulon Gourmet Cookware.
This melange of roasted root vegetables contains an array of fall favorites, from sweet potatoes to parsnips. There’s even some lovely winter squash thrown in to really mix things up. I typically roast vegetables uncovered, but have heard that the covered method in this recipe works quite well for making each bite tender throughout.
The instructions below don’t include a salt quantity, which is usually a big recipe pet peeve of mine. However, the vegetables you use may vary a bit in size, and roasted root vegetables really are quite easy to season. Just grab your fine sea salt shaker, and sprinkle on enough to lightly coat each piece. I would err on the side of less and not more, though, as you can add a sprinkle or two after they emerge from the oven.
Special Diet Notes: Roasted Root Vegetables with Balsamic Glaze
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, generally top food allergy-friendly, and optionally paleo-friendly. If you don’t consider potatoes paleo, then swap in more of your favorite root vegetables.
- 2 onions, quartered
- 10 garlic cloves, unpeeled (optional - see note below)
- 2 cups carrots, peeled and cut into 1-inch pieces
- 1 celery root (celeriac), peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 3 turnips, peeled and cut in half to about 2-inch pieces
- 1 to 2 sweet potatoes, peeled and cut into 3-inch pieces
- 1 cup winter squash, peeled and cut into 2-inch cubes
- 2 to 3 potatoes, cut into 2-inch quarters
- 1 to 2 white or gold beets, peeled and quartered
- 2 tablespoons olive oil
- Black pepper
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- ½ teaspoon crushed rosemary
- Preheat your oven to 425ºF.
- Place all of the vegetables and the olive oil in a large bowl, and toss well to thoroughly coat.
- Moderately sprinkle on salt and pepper. No need to get excessive with the salt at this stage, but it helps to bring out the sweet flavors when roasting. Add the rosemary and thyme sprigs, and toss to evenly distribute the seasonings.
- Spread the vegetables out in a single layer on a nonstick sheet pan (or two if needed), cover and bake for 40 minutes.
- Check the vegetables and cook another 5 minutes uncovered, if needed, or until the vegetables are tender but not mushy.
- Remove the rosemary and thyme. Taste test, and if desired, add more salt and pepper.
- Whisk the glaze ingredients together in a small saucepan over medium-low to medium heat. Cook, whisking often, for 5 to 10 minutes, or until thickened.
- Pour the glaze over the vegetables before serving. Stir to combine.
More Amazing Roasted Vegetables
Garlic Roasted Broccoli and Tomatoes (vegan, gluten-free & allergy-friendly)
Rosemary Roasted Winter Vegetables with Tri-Color Potatoes (vegan, gluten-free & allergy-friendly)
Fire-Roasted Tomatoes and Brussels Sprouts (vegan, gluten-free & allergy-friendly)