Roasted Root Vegetables with Balsamic Glaze


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.

Roasted Root Vegetables with Balsamic Glaze (Vegan, dairy-free, gluten-free, allergy-friendly, paleo recipe!)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.

Roasted Root Vegetables with Balsamic Glaze (Vegan, dairy-free, gluten-free, allergy-friendly, paleo recipe!)

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.

5.0 from 1 reviews
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.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Roasted Parsnips & Carrots with Dairy-Free Shallot Herb Butter Recipe

  2. I am so with you! I always actually go for the roasted veggies and soft pretzel rolls! I think I just prefer the bread (not stuffing though) and veggies, pretty consistent with my day to day routine lol!

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