Roasted Root Vegetables with Maple Balsamic Dressing
Elevate your side dish game with this irresistible recipe for Roasted Root Vegetables with Maple Balsamic Dressing. Featuring a medley of hearty carrots, parsnips, sweet potatoes, and beets, these vegetables are roasted to perfection, showcasing their natural sweetness and tender texture. A luscious glaze made from pure maple syrup, tangy balsamic vinegar, and fragrant garlic adds a flavorful twist, while a sprinkle of fresh thyme brings an herbal note to this vibrant dish. Perfectly caramelized with minimal effort, these roasted veggies are ideal for holiday spreads, weeknight dinners, or meal prep, delivering bold flavors and wholesome nutrients with every bite. Ready in less than an hour, this recipe is a celebration of earthy, sweet, and savory goodness your family will adore!
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 2 medium Sweet potatoes
- 2 medium Beets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Maple syrup
- 2 tablespoons Balsamic vinegar
- 2 cloves, minced Garlic
- 1 teaspoon Fresh thyme leaves
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Peel and chop the carrots, parsnips, sweet potatoes, and beets into uniformly sized pieces, about 1-inch cubes, to ensure even roasting.
In a large mixing bowl, combine the chopped vegetables with olive oil, salt, and black pepper. Toss well to coat the vegetables evenly.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to achieve caramelization.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and slightly browned on the edges.
While the vegetables are roasting, prepare the maple balsamic dressing. In a small bowl, whisk together maple syrup, balsamic vinegar, minced garlic, and fresh thyme leaves.
Once the vegetables are done roasting, remove them from the oven and transfer to a serving bowl.
Drizzle the maple balsamic dressing over the roasted vegetables, tossing gently to distribute the glaze evenly.
Serve warm as a side dish and enjoy the sweet, tangy, and earthy flavors of the roasted root vegetables.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 82.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2687 mg | 57% | |
*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.
