A medley of root vegetables (carrots, parsnips, beets, and red onion) become sweet and deeply caramelized when roasted in the oven. Drizzled with homemade balsamic glaze, they are simply irresistible! This versatile, healthy vegetable side dish is easy to make and pairs well with any meal.

Follow my step-by-step instructions for balsamic roasted root vegetables that are caramelized, fork tender, and evenly cooked.

balsamic roasted root vegetable medley on a white platter with gold serving spoons

As a Registered Dietitian, I believe there are two ways to make vegetables taste delicious:

  1. Roasting vegetables in the oven to caramelize their natural sugars and provide a pleasing crispy on the outside, soft on the inside texture
  2. Adding a flavorful homemade sauce or dressing to add interest and make a vegetable dish unique

Few vegetables are better suited to roasting than root vegetables.

Since they contain more natural sugars than say, broccoli, cauliflower, or greens, they lose any bitterness and become irresistibly sweet and caramelized when oven roasted.

Add a drizzle of homemade balsamic glaze once they’re cooked, and you’ve got a healthy side dish ready for dinner!

This roasted root vegetables with balsamic glaze recipe is vegan, gluten free, nut free, soy free, and dairy free.

Serves 6 as a side dish and takes about 45 minutes to make.

a variety of root vegetables on a light beige backdrop

Ingredients

Here is everything you will need to make this recipe:

  • Medley of root vegetables – you can use any of your favorites or whatever you find while grocery shopping. I used:
    • Carrots: Carrots are a widely available and commonly enjoyed root vegetable. I used regular orange carrots, but rainbow carrots would be so beautiful in this dish! I do not recommend using baby carrots for this recipe.
    • Parsnips: Parsnips appear similar to carrots, but they are light yellow to white in color. They have a sweet, nutty flavor with hints of spice and licorice.
    • Golden beets: Golden beets are pretty much identical to red beets when it comes to nutrition, but they have a slightly sweeter and less earthy flavor. I prefer golden beets for this recipe simply because they don’t turn everything (including your hands!) purple!
    • Red onion: Red onion becomes super soft and sweet when roasted in the oven.
  • Thyme: Fresh thyme adds herbal flavor and fragrance to this dish. You can also use fresh rosemary or sage.
  • Olive oil: Regular olive oil, not extra virgin, is best for roasting vegetables because it has a higher smoke point.
  • Salt: A sufficient amount of salt is essential for roasted vegetables because it enhances the sweetness.
  • Pepper: For just a hint of a peppery kick.
  • Balsamic reduction glaze: all you need to make this is balsamic vinegar. If you love a balsamic drizzle like I do, try my roasted red cabbage with balsamic glaze and maple balsamic roasted Brussels sprouts!

Kitchen equipment needed

  • Chef’s knife, 8 inch
  • Cutting board
  • 2 baking sheets
  • Mixing bowl
  • Vegetable peeler

Step-by-step instructions

three images of different root vegetables chopped up on a wooden cutting board
1. Prepare the root vegetables: peel and slice the carrots and parsnips into 2 inch long strips, scrub the beets well, trim off the ends, and cut into wedges, and peel and cut the onion into large wedges.
roasted root vegetable medley in a mixing bowl
2. In a mixing bowl, toss all the root vegetables in olive oil, thyme, salt, and pepper. Don’t skimp on the oil here – it’s necessary for flavor and proper texture when roasting vegetables.
baking trays of root vegetables
3. Remove the beets from the mixing bowl and put them on their own small baking sheet (they take a little longer to roast than the other veggies). Put the other vegetables on a baking half sheet.
roasted golden beets on a baking sheet
4. Put the tray of beets in the oven to roast first, for about 10 minutes.
baking sheet with roasted carrots, parsnips, and onion
5. After 10 minutes, add the tray with the other vegetables. Continue to roast everything in the oven for about 30 minutes, stirring them up once or twice.
balsamic reduction in a pot being stirred
6. While the vegetables roast, make the balsamic reduction on the stovetop.
balsamic roasted root vegetables on a white platter
7. Transfer all the roasted root vegetables to a serving platter using a spatula. Drizzle them with a few tablespoons of the balsamic glaze. Serve warm or at room temperature.

Serving suggestions

A versatile side dish, roasted balsamic root vegetables will compliment any of your favorite meals.

Try serving them with:

Storage

Store roasted root vegetables in an airtight container in the fridge for up to 5 days.

Reheat individual portions in the microwave for about 1 minute, until warmed through.

close up of roasted root veggies with balsamic glaze

Beets nutrition benefits

Beets, whether they are red or golden, are packed with nutrients. One cup of beets provides:

  • 3.8 grams of dietary fiber (14% of your daily needs)
  • 2.2 grams of plant-based protein
  • 148.24 mcg folate (37% of your daily needs)
  • 6.7 mg vitamin C (7% of your daily needs)
  • 0.447 mg manganese (19% of your daily needs)
  • 442 mg potassium (9% of your daily needs)

Besides vitamins and minerals, beets are also an excellent source of antioxidants, which fight inflammation and keep our cells healthy.

In addition, beets contain a compound called dietary nitrates.

Nitrates are converted to nitric oxide in the body, which can have blood pressure lowering effects.

Parsnips nutrition benefits

Parsnips are worthy of a spot on your plate because they are filled with nutrients!

One cup of cooked parsnips provides:

  • 5.6 grams of dietary fiber (20% of your daily needs)
  • 2.1 grams of plant-based protein
  • 570 mg potassium (12% of your daily needs)
  • 89.6 mcg folate (22% of your daily nees)
  • 2.02 mg vitamin E (13% of your daily needs)
  • 44.8 mg magnesium (11% of your daily needs)

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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balsamic roasted root vegetable medley on a white platter with gold serving spoons

Oven-Roasted Root Vegetable Medley with Balsamic Glaze

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: serves 6
  • Category: side dish
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
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Description

A medley of root vegetables (carrots, parsnips, beets, and red onion) become sweet and deeply caramelized when roasted in the oven. Drizzled with homemade balsamic glaze, they are simply irresistible! This versatile, healthy vegetable side dish is easy to make and pairs well with any meal.


Ingredients

Scale

Roasted Root Vegetables

  • 1 lb golden beets
  • 1 lb carrots
  • 1 lb parsnips
  • 1 red onion
  • 2 tbsp olive oil
  • 1/2 tbsp fresh thyme
  • 1/2 tsp Kosher salt
  • Few grinds of black pepper

Balsamic Reduction Glaze

  • 1 1/2 cups balsamic vinegar


Instructions

  1. Preheat the oven to 400°F.
  2. Scrub the beets well under running water to remove any dirt and debris. Trim off the ends and cut into wedges.
  3. Peel the carrots and parsnips. Cut them into 2 inch strips.
  4. Peel the onion and cut it into large wedges.
  5. Put all of the chopped root vegetables in a mixing bowl. Toss them up in the olive oil, thyme, salt, and pepper.
  6. Pick out all the beets and put them on a small baking sheet. Put the rest of the vegetables on another baking sheet.
  7. Roast the beets first, for 10 minutes, because they will take a little longer to cook.
  8. After 10 minutes, add the baking sheet with the other vegetables to the oven and give the beets a stir. Cook everything for another 30-25 minutes, giving all the veggies a stir once or twice while cooking. Root vegetables will be finished with they are soft and fork tender and caramelized on the outside.
  9. While the vegetables are in the oven, prepare the balsamic glaze on the stovetop. Heat the balsamic vinegar over high heat until it boils, then reduce to a rapid simmer. Cook for about 20 minutes, until the liquid has reduced by at least half, and it has a syrupy consistency.
  10. Transfer the cooked vegetables to a serving platter. Drizzle a few tablespoons of the balsamic glaze over everything.

Serve warm or at room temperature.

Notes

Storage

Store roasted root vegetables in an airtight container in the fridge for up to 5 days.

Reheat individual portions in the microwave for about 1 minute, until warmed through.