Roasted Root Vegetables with Balsamic Glaze
Prep time
Cook time
Total time
Easy-to-make and completely satisfying, this holiday staple is ideal for a crowd and comes together beautifully.
Serves: 6 to 8 servings
Root Vegetables and Winter Squash
  • 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
  • Salt
  • Black pepper
  • 3 sprigs rosemary
  • 3 sprigs thyme
Balsamic Glaze
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon crushed rosemary
Root Vegetables and Winter Squash
  1. Preheat your oven to 425ºF.
  2. Place all of the vegetables and the olive oil in a large bowl, and toss well to thoroughly coat.
  3. 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.
  4. Spread the vegetables out in a single layer on a nonstick sheet pan (or two if needed), cover and bake for 40 minutes.
  5. Check the vegetables and cook another 5 minutes uncovered, if needed, or until the vegetables are tender but not mushy.
  6. Remove the rosemary and thyme. Taste test, and if desired, add more salt and pepper.
Balsamic Glaze
  1. 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.
  2. Pour the glaze over the vegetables before serving. Stir to combine.
Alisa's Note: The original recipe says to leave the garlic unpeeled (as shown in the picture), but I'm not quite sure how you enjoy it then! I recommend peeling it, seasoning and roasting along with the other vegetables for maximum flavor. You can also omit the garlic or reduce it, if desired.
Recipe by Go Dairy Free at