Root Vegetable One Dish Recipes

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ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE



Roasted Root Vegetables with Balsamic Glaze image

A delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion coated in a balsamic-maple glaze. It's healthy, vegan, gluten free and you can make it ahead. A perfect side dish for weeknights and entertaining in fall and winter months!

Provided by Kim Peterson

Categories     Side Dish

Time 1h

Number Of Ingredients 12

1 pound sweet potatoes (, cut into 1 ¼-inch cubes)
¾ pound carrots (, cut into 1 ¼-inch pieces)
¾ pound parsnips (, cut into 1 ¼-inch pieces)
1 acorn squash (, seeded, cut into 1 ¼-inch pieces)
1 large red onion (, peeled, with root end left intact cut into ½-inch wedges)
¼ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves (or rosemary)
Salt and pepper
Nonstick cooking spray
Carrot Top Cashew Pesto ((optional))

Steps:

  • Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
  • Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
  • Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
  • Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.

Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 35 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 6 g

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