Ingredients for Balsamic Glazed Roast Vegetables
- Parsnips
- Swedes
- Turnips
- Olive Oil
- 2 tablespoons maple syrup
- Balsamic Vinegar
- Garlic Cloves
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How to Make Balsamic Glazed Roast Vegetables
- Preheat oven to 220°C (425°F). Line a large roasting pan with baking paper.
- Peel and chop 1 large parsnip, 1 large swede (rutabaga), and 1 large turnip into 2-inch chunks.
- Spread the vegetables in a single layer in the prepared roasting pan.
- 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.
- Secure the lid and shake well to combine.
- 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.
- Pour the warm balsamic glaze over the vegetables in the roasting pan. Toss gently to coat all the vegetables evenly.
- Roast the vegetables for 50-60 minutes, turning halfway through, until tender and slightly caramelized.
- 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