Description
A stress-free, one-pan side dish featuring sweet and tangy roasted root vegetables glazed with maple syrup and balsamic vinegar. Perfect for Thanksgiving or weeknight dinners.
Ingredients
- 3 medium carrots, peeled and chopped into 1-inch chunks (about 300g)
- 2 medium Yukon Gold or Russet potatoes, diced into 1-inch cubes (about 400g)
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes (about 400g)
- 2 medium parsnips, peeled and chopped (about 200g)
- 2 medium beets, roasted and cubed (about 200g)
- 3 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 1 tablespoon pumpkin seeds, toasted (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large half-sheet pan (18×13 inches) with parchment paper or aluminum foil.
- Peel and chop all vegetables (carrots, potatoes, sweet potatoes, parsnips, beets) into uniform 1-inch chunks to ensure even cooking.
- Place all chopped vegetables into a large mixing bowl.
- In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, minced garlic, Dijon mustard, dried thyme, salt, and black pepper until smooth.
- Pour the glaze over the vegetables and toss thoroughly until every piece is evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded to allow for proper roasting.
- Roast in the preheated oven for 30-40 minutes, stirring halfway through, until vegetables are tender and caramelized on the edges.
- Check for doneness; if not tender, roast for an additional 5-10 minutes. If browning too quickly, cover loosely with foil.
- Remove from oven, taste and adjust seasoning if needed.
- Transfer to a serving dish and garnish with fresh parsley and toasted pumpkin seeds if desired. Serve immediately.
Notes
[‘Do not overcrowd the pan; vegetables need space to roast rather than steam. Use two pans if necessary.’, ‘Cut vegetables into uniform sizes for even cooking.’, ‘Use real maple syrup, not pancake syrup, for the best flavor.’, ‘If using raw beets, roast them separately or cut them very small as they take longer to cook and stain easily. Pre-roasted beets are recommended for convenience.’, ‘Stirring halfway through ensures even browning and prevents sticking.’, ‘This dish tastes even better the next day as flavors meld.’]
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 5
- Protein: 3
Keywords: roasted root vegetables, maple balsamic, thanksgiving side dish, one pan dinner, vegan side dish, gluten-free, healthy vegetables, easy dinner