Elevate your side dish game with our Roasted Root Vegetables with Balsamic Glaze recipe. Enjoy the natural sweetness of carrots, parsnips, beets, and sweet potatoes, enhanced by a tangy balsamic glaze.
Roasted Root Vegetables with Balsamic Glaze
Discover the perfect side dish with our Roasted Root Vegetables with Balsamic Glaze recipe. The combination of hearty root vegetables, roasted to perfection and drizzled with a flavorful balsamic glaze, will complement any main course.
This dish is not only visually appealing but also packed with nutrients and flavors that will impress your guests or elevate your everyday meals.
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Roasted Root Vegetables with Balsamic Glaze
Ingredients
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 beets, peeled and cut into chunks
- 1 sweet potato, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 3g
- Carbohydrates: 30g
- Fiber: 6g
- Fat: 7g
- Sugar: 10g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the carrots, parsnips, beets, and sweet potato with olive oil, balsamic vinegar, dried thyme, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring once halfway through.
- Remove from the oven and let cool slightly.
- Garnish with fresh parsley before serving.
- Enjoy the Roasted Root Vegetables with Balsamic Glaze as a delicious and colorful side dish.
Service Suggestion
- Serve alongside grilled chicken or roasted meats for a complete meal.
- Pair with a glass of red wine, such as Merlot or Cabernet Sauvignon, for a delightful combination.
Notes
- Experiment with different herbs like rosemary or sage for added aroma.
- For a touch of sweetness, sprinkle the roasted vegetables with a little brown sugar before roasting.