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These Balsamic Roasted Root Vegetables are the perfect recipe to enjoy all the best fall and winter flavors. Toss a medley of carrots, red potatoes, red onion, squash, and parsnips in a balsamic dressing, season with fresh thyme, and pop them in the oven until tender and caramelized. The natural sweetness of each vegetable will shine along with the earthiness. You'll love how simple this dish is to make and how much flavor it packs!
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55MINS
Total Time
Ingredients
Servings
4
us / metric
1 lb
Sweet Potatoes
cut into 1 1/4-inch cubes
2 1/2 cups
Carrots
cut into 1 1/4-inch pieces
2 3/4 cups
Parsnips
cut into 1 1/4-inch pieces
1
Squash, deseeded
cut into 1 1/4-inch pieces
1
Large Red Onion
cut into 1 1/4-inch pieces
3 cloves
Garlic, peeled
1/2 cup
Extra-Virgin Olive Oil
2 tsp
Dijon Mustard
3 Tbsp
Balsamic Vinegar
2 Tbsp
Maple Syrup
2 Tbsp
Fresh Thyme Leaves
to taste
Salt
to taste
Ground Black Pepper
Nutrition Per Serving
Calories
515
Fat
28.2 g
Protein
4.7 g
Carbs
65.8 g
