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Crispy Balsamic Roasted Root Vegetables with Rosemary

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A nostalgic and flavorful side dish featuring caramelized root vegetables tossed in balsamic vinegar, olive oil, and rosemary for a crispy, sweet, and savory experience.

Ingredients

Scale
  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 pound parsnips, peeled and cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch wedges
  • 1 pound sweet potatoes, peeled and cubed (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (kosher or sea salt)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 425°F (220°C) and let it fully preheat for at least 15 minutes.
  2. Peel and chop carrots, parsnips, and sweet potatoes into uniform 1-inch chunks. Cut red onion into wedges.
  3. In a large mixing bowl, whisk together olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and black pepper until emulsified.
  4. Add the chopped vegetables to the bowl and toss until evenly coated in the marinade.
  5. Line two large rimmed baking sheets with parchment paper. Spread vegetables in a single layer, ensuring they are not crowded.
  6. Roast for 20 minutes, then remove trays and flip the vegetables to ensure even browning.
  7. Sprinkle dried rosemary evenly over the vegetables and toss gently.
  8. Roast for another 15-20 minutes until vegetables are tender and have crispy, browned edges.
  9. Remove from oven and let cool for 5 minutes to allow the glaze to set before serving.

Notes

Do not overcrowd the pan, as this will cause the vegetables to steam rather than roast. Ensure vegetables are dry before tossing in oil. If using fresh rosemary, chop it finely. For low-carb, skip sweet potatoes and maple syrup.

Nutrition

Keywords: roasted vegetables, balsamic carrots, root vegetables, healthy side dish, vegan recipes, gluten-free, meal prep, crispy veggies, rosemary roasted vegetables

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