Roasted Root Vegetables with Balsamic Glaze
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!
Servings 8 servings
Calories 204kcal
Equipment
Ingredients
- 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)
Instructions
- 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 halfway through.
- 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.
Notes
See post for Recipe Tips and Storing & Reheating instructions.
Nutrition
Serving: 1 serving | Calories: 204kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Sodium: 69mg | Potassium: 717mg | Fiber: 6g | Sugar: 11g | Vitamin A: 15388IU | Vitamin C: 19mg | Calcium: 78mg