Save Discover the comforting flavors of a Roasted Root Vegetable Medley with Balsamic Glaze, where earthy sweetness meets a tangy finish. This vibrant dish brings together an assortment of root vegetables, roasted to golden perfection, and enhanced with a luscious balsamic reduction. Ideal as a hearty side or a satisfying vegetarian main, it adds both color and warmth to your table.
Save This dish celebrates the natural sweetness and heartiness of seasonal root vegetables. Roasting intensifies their flavors and brings out caramelized notes, while the aromatic herbs add depth. The balsamic glaze ties all the elements together with its glossy finish and subtle acidity, making every forkful a delight. Whether you’re hosting a holiday feast or seeking a wholesome weekday side, this recipe is sure to impress.
Ingredients
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cubed
- 1 small red onion, cut into wedges
- 2 medium golden beets, peeled and cubed
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/3 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2
- In a large bowl, toss all root vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- Step 3
- Spread the vegetables in a single layer on the prepared baking sheet.
- Step 4
- Roast for 30–35 minutes, stirring halfway, until the vegetables are tender and golden brown.
- Step 5
- Meanwhile, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a simmer over medium heat and cook until reduced by half and slightly syrupy, about 5–7 minutes. Remove from heat.
- Step 6
- Transfer roasted vegetables to a serving platter. Drizzle with the balsamic glaze and sprinkle with fresh parsley if desired. Serve warm.
Zusatztipps für die Zubereitung
Für noch intensivere Aromen können Sie vor dem Rösten ganze Knoblauchzehen hinzufügen. Die Verwendung von frischen Kräutern statt getrockneter Kräuter bringt zudem eine noch frischere Geschmacksnote in die Gemüsevielfalt.
Varianten und Anpassungen
Sie können andere Wurzelgemüsesorten wie Steckrüben oder Rüben hinzufügen oder austauschen, um die Mischung nach Ihrem Geschmack zu variieren. Für eine vegane Version nutzen Sie statt Honig einfach Ahornsirup.
Serviervorschläge
Diese gebackene Wurzelgemüsepfanne passt hervorragend zu Braten, Linsengerichten oder als Teil eines festlichen Buffets. Warm serviert entfaltet sie ihr volles Aroma und ergänzt viele Hauptgerichte wunderbar.
Save With its harmonious balance of textures and flavors, this Roasted Root Vegetable Medley with Balsamic Glaze is a reliable, crowd-pleasing recipe. Easy to prepare and full of wholesome goodness, it celebrates the best of seasonal produce and simple cooking techniques.
Recipe FAQs
- → What vegetables are best for roasting in this medley?
Carrots, parsnips, sweet potatoes, red onions, and golden beets provide a balanced sweetness and texture ideal for roasting.
- → How do I make the balsamic glaze?
Simmer balsamic vinegar with honey or maple syrup until reduced by half and slightly syrupy, about 5-7 minutes.
- → Can I add other root vegetables to this dish?
Yes, turnips or rutabaga can be included to add unique flavors and textures.
- → What herbs enhance the roasted vegetables?
Dried thyme and rosemary complement the earthiness of root vegetables and enhance the aroma.
- → How should I prepare the vegetables before roasting?
Peel and cut into uniform pieces, then toss with olive oil, salt, pepper, and herbs for even roasting.