Description

A simple, forgiving, and delicious side dish featuring root vegetables roasted with a sweet and tangy maple-balsamic glaze. Perfect for Thanksgiving or any weeknight dinner.

Ingredients

Scale

3 medium carrots, peeled and chopped
2 medium sweet potatoes, peeled and cubed
2 medium parsnips, peeled and chopped
1 large red onion, chopped
2 medium beets, peeled and cubed (optional)
3 tablespoons real maple syrup
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon fresh thyme leaves
1 teaspoon salt (or to taste)
1/2 teaspoon freshly cracked black pepper

Instructions

Preheat oven to 400°F (200°C). Line a large 18×13 inch sheet pan with aluminum foil and lightly grease with olive oil.
Peel and chop all root vegetables into uniform 1-inch pieces to ensure even cooking. Chop the red onion into large wedges.
In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until smooth.
Place chopped vegetables in a large mixing bowl. Pour the glaze over the veggies and toss until every piece is evenly coated.
Spread vegetables in a single layer on the prepared sheet pan. Do not overcrowd; use two pans if necessary to allow space for roasting.
Roast for 30 minutes. Remove pan and flip vegetables with a spatula to ensure even browning.
Return to oven and roast for another 10-15 minutes, or until vegetables are tender when pierced with a fork and edges are caramelized.
If adding nuts, toss them in during the last 5 minutes of roasting. Garnish with fresh thyme and serve immediately.

Notes

Ensure vegetables are cut into uniform sizes for even cooking. Do not overcrowd the pan, as this causes steaming instead of roasting. Use real maple syrup, not pancake syrup, for best flavor. Beets can stain hands, so wear gloves when peeling. This recipe is naturally gluten-free and vegan.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 180
Sugar: 18
Sodium: 220
Fat: 5
Saturated Fat: 0.5
Carbohydrates: 32
Fiber: 6
Protein: 3

Keywords: roasted root vegetables, maple balsamic, Thanksgiving side dish, easy vegetarian recipe, healthy sides, gluten-free, vegan