Maple Balsamic Roasted Root Vegetables
Transform your weeknight dinners or holiday spreads with these irresistible Maple Balsamic Roasted Root Vegetables, a vibrant medley of caramelized carrots, parsnips, sweet potatoes, beets, and red onion. Coated in a flavorful glaze of olive oil, pure maple syrup, and tangy balsamic vinegar, these roasted vegetables are beautifully balanced with hints of garlic and fresh thyme. Perfectly roasted at high heat to achieve tender centers and crisp, golden edges, this dish is a celebration of earthy flavors with a touch of sweetness. Ready in just one hour, it's the ideal side dish for cozy family meals or festive gatherings alike, offering a nutritious and visually stunning accompaniment. Whether served warm from the oven or as part of a hearty veggie platter, these maple balsamic roasted root vegetables will be a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Parsnips
- 2 large Sweet potatoes
- 3 medium Beets
- 1 large Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Maple syrup
- 2 tablespoons Balsamic vinegar
- 4 cloves Garlic
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Peel all the root vegetables (carrots, parsnips, sweet potatoes, and beets) and cut them into evenly sized pieces, roughly 1-inch chunks, for even roasting.
Peel and quarter the red onion, then separate the layers into chunks.
In a large mixing bowl, combine the olive oil, maple syrup, balsamic vinegar, minced garlic, fresh thyme leaves, salt, and black pepper. Whisk until well combined to make the dressing.
Add the cut vegetables and red onion into the bowl with the dressing. Toss everything thoroughly to ensure the vegetables are evenly coated.
Spread the coated vegetables in a single layer on the prepared baking sheets. Ensure there is space between the pieces for proper roasting.
Roast the vegetables in the preheated oven for 20 minutes. Remove from the oven and toss gently to promote even roasting, then return to the oven.
Continue roasting for an additional 20 minutes, or until the vegetables are tender and caramelized at the edges.
Remove the vegetables from the oven and serve warm. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 104.3 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3601 mg | 77% | |
*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.
