Caramelized Vegetables
Transform your everyday veggie side dish into a showstopping centerpiece with these irresistible caramelized vegetables. This recipe combines a medley of carrots, parsnips, Brussels sprouts, and red onion, roasted to perfection in a luscious glaze of olive oil, maple syrup, and balsamic vinegar. Enhanced with fresh thyme and a hint of garlic, these vegetables take on a beautifully caramelized texture and golden-brown edges in just 35 minutes of cooking. With a balance of savory, sweet, and tangy flavors, they make the perfect accompaniment to any main course or can stand alone as a satisfying vegetarian dish. Easy to prepare and bursting with seasonal goodness, this roasted vegetable recipe is perfect for weeknight dinners or holiday gatherings alike.
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Recipe Information
Ingredients
- 3 medium Carrots
- 3 medium Parsnips
- 1 large Red onion
- 500 grams Brussels sprouts
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 1 tablespoon Balsamic vinegar
- 2 teaspoons Fresh thyme
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Peel and slice the carrots and parsnips into thin sticks, approximately 3 inches long. Halve the Brussels sprouts and slice the red onion into thick wedges.
Place all prepared vegetables in a large mixing bowl.
In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, thyme, garlic powder, salt, and black pepper until well combined.
Pour the mixture over the vegetables and toss until all pieces are evenly coated.
Spread the coated vegetables in a single layer on the baking sheet, ensuring there is space between the pieces for even browning.
Roast in the oven for 30-35 minutes, flipping the vegetables halfway through cooking. The vegetables should be tender and caramelized with golden brown edges.
Remove the baking sheet from the oven and let the vegetables cool for 5 minutes before serving.
Serve hot as a side dish or enjoy them on their own for a flavorful vegetarian option.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 71.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 371 mg | 29% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
