Balsamic Glazed Roast Vegetables Recipe

Elevate your weeknight dinner with this irresistible Balsamic Glazed Roast Vegetable recipe! Perfectly roasted root vegetables – parsnips, turnips, and swede – are tossed in a rich and tangy balsamic glaze for a flavor explosion. Feel free to add potatoes and carrots for extra heartiness. This simple yet elegant side dish is perfect alongside roast chicken, grilled steak, or your favorite protein.

Prep Time 20 mins
Cook Time 70 mins
Calories 72.3 kcal
Protein 0g
Rating 5.0 (4 Reviews)
Balsamic Glazed Roast Vegetables 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Balsamic Glazed Roast Vegetables

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How to Make Balsamic Glazed Roast Vegetables

  1. Preheat oven to 220°C (425°F). Line a large roasting pan with baking paper.
  2. Peel and chop 1 large parsnip, 1 large swede (rutabaga), and 1 large turnip into 2-inch chunks.
  3. Spread the vegetables in a single layer in the prepared roasting pan.
  4. In a screw-top jar, whisk together: 2 tablespoons olive oil, 2 tablespoons maple syrup, 2 tablespoons balsamic vinegar, 2 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Secure the lid and shake well to combine.
  6. Heat a small frying pan over medium-high heat. Add the balsamic glaze and cook, stirring occasionally, for 5-7 minutes, or until slightly thickened and fragrant.
  7. Pour the warm balsamic glaze over the vegetables in the roasting pan. Toss gently to coat all the vegetables evenly.
  8. Roast the vegetables for 50-60 minutes, turning halfway through, until tender and slightly caramelized.
  9. Season with additional salt and pepper to taste before serving. Enjoy as a delicious side dish with your favorite protein!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

23g

Fat

3g

Carbs

2g

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