Balsamic Roasted Root Vegetables

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These Balsamic Roasted Root Vegetables are a caramelized medley of sweet potatoes, acorn squash, carrots, parsnips, and red onion. A delicious, vegan and gluten-free side perfect for fall and winter gatherings.

Thanksgiving is just around the corner, and you’ll want this culinary collision of fall faves on the menu. This dish is simply a matter of some chopping, which can be done ahead. Nothing against the turkey but when it comes to filling my plate, it’s all about the sides.😉

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Balsamic Roasted Root Vegetables – a delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion and served with carrot top cashew pesto! #roastedrootvegetables #balsamicroastedrootvegetables #thanksgivingsides #thanksgivingsidedishes #sidedishrecipes #roastedvegetables #glutenfree #vegan #sheetpanrecipes #holidayrecipes #giveitsomethyme | giveitsomethyme.com

Making Balsamic Roasted Root Vegetables

For starters, go in the root veggie direction your gang likes best. In addition to what I’ve included here, butternut or kabocha squash, turnips, beets, rutabagas, and white potatoes are easy considerations.

Regardless of your choices, give those colorful chunks a quick toss with olive oil, balsamic vinegar, maple syrup, and a generous dash of fresh thyme. All you need now is an extra-large sheet pan to pile it all on.

Veggies ready to roast on sheet pan

In just 40-45 minutes, you’ll have tender, caramelized veggies with perfectly crisped edges just waiting to grace your table.

Veggies done roasting on sheet pan #roastedvegetables #thanksgivingsides #sidedishes

This recipe truly showcases autumn’s bounty and is a great addition to any holiday buffet. Our make-ahead Carrot Top Cashew Pesto is the perfect finishing touch. Happy cooking!

Balsamic Roasted Root Vegetables – a delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion and served with carrot top cashew pesto! #roastedrootvegetables #balsamicroastedrootvegetables #thanksgivingsides #thanksgivingsidedishes #sidedishrecipes #roastedvegetables #glutenfree #vegan #sheetpanrecipes #holidayrecipes #giveitsomethyme | giveitsomethyme.com

Check out more delicious side dish recipes!

Balsamic Roasted Root Vegetables – a delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion and served with carrot top cashew pesto! #roastedrootvegetables #balsamicroastedrootvegetables #thanksgivingsides #thanksgivingsidedishes #sidedishrecipes #roastedvegetables #glutenfree #vegan #sheetpanrecipes #holidayrecipes #giveitsomethyme | giveitsomethyme.com

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Balsamic Roasted Root Vegetables – a delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion and served with carrot top cashew pesto! #roastedrootvegetables #balsamicroastedrootvegetables #thanksgivingsides #thanksgivingsidedishes #thanksgivingrecipes #sidedishrecipes #sides #roastedvegetables #glutenfree #vegetarian #giveitsomethyme | giveitsomethyme.com
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5 from 1 vote

Balsamic Roasted Root Vegetables

Sweet potatoes, acorn squash, carrots, parsnips, and red onion caramelize in a balsamic glaze then get a drizzle of Carrot Top Cashew Pesto.
Course Side Dish
Cuisine American, Gluten Free, Vegan
Keyword Christmas, fall side dish, roasted vegetables, root vegetables, Thanksgiving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Kim Peterson

Ingredients

  • 1 lb sweet potatoes, peeled and cut into 1 ¼-inch cubes
  • ¾ lb carrots, peeled and cut into ¾-inch rounds
  • ¾ lb parsnips, peeled and cut into ¾-inch rounds
  • 1 acorn squash, unpeeled, seeded, cut into 1 ¼-inch pieces
  • 1 large red onion, peeled, with root end left intact cut into ½-inch wedges
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper
  • Nonstick cooking spray

Instructions

  • Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, 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 pepper. Toss to coat.
  • Spread vegetables on prepared pan(s). Roast 40-45 minutes until vegetables are softened and browned, stirring 2-3 times while in the oven.
  • Can be made 4 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto.

*Republished post with updated photos. Adapted from Bon Appétit, November 2002.

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4 Comments

  1. These roasted vegetables look perfect and so inviting! What kind of festive menu can be without some root vegetables, and this recipe fits the bill! Although this recipe is very versatile, the combination of veggies you’ve used sounds perfect to my liking!

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