Honey Balsamic Roasted Root Vegetables Recipe
Roasted root vegetables are a delightful side dish that brings out the natural sweetness of hearty vegetables with a delicious caramelized texture. This Honey Balsamic Roasted Root Vegetables Recipe elevates classic roasted vegetables with a tangy-sweet balsamic glaze, making it a perfect addition to any meal. The combination of honey, balsamic vinegar, and aromatic herbs enhances the earthy flavors of root vegetables like carrots, parsnips, beets, and sweet potatoes. Whether served as a holiday side or a healthy weekday dinner companion, this dish is simple yet impressive.
Nutrition & Instructions
- Prep Time: 15 minutes
- Active Time: 40 minutes
- Resting Time: 5 minutes
- Total Time: 60 minutes
- Cuisines: American, Mediterranean
- Course: Side Dish
- Servings: 6
- Calories per serving: 190 kcal
Equipment
- Large baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Whisk
- Measuring spoons and cups
- Sharp knife
- Peeler
Ingredients
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and diced
- 1 beet, peeled and cut into wedges
- 1 red onion, sliced into thick wedges
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or fresh thyme leaves)
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon red pepper flakes (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Prepare the Vegetables
Wash, peel, and chop the root vegetables into even-sized pieces. Keeping them uniform ensures even roasting. Place all the chopped vegetables into a large mixing bowl.
Step 3: Make the Honey Balsamic Glaze
In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, thyme, rosemary, salt, pepper, smoked paprika, and red pepper flakes. This mixture will coat the vegetables, giving them their rich, caramelized flavor.
Step 4: Coat the Vegetables
Pour the honey balsamic mixture over the chopped vegetables and toss well to coat evenly. Ensure each piece is coated with the glaze for maximum flavor.
Step 5: Arrange on a Baking Sheet
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast instead of steam.
Step 6: Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through. The vegetables should be tender, slightly crispy on the edges, and caramelized when done.
Step 7: Rest and Serve
Once roasted, remove from the oven and let the vegetables rest for 5 minutes before serving. Garnish with fresh thyme or a drizzle of extra balsamic glaze for added flavor.
Tips for Perfect Roasted Root Vegetables
- Use High Heat: Roasting at 400°F ensures a crispy exterior while keeping the inside tender.
- Don’t Overcrowd: Spread the vegetables in a single layer to allow even roasting.
- Flip Halfway Through: Stirring the vegetables halfway ensures even caramelization.
- Enhance the Flavor: A sprinkle of goat cheese or feta before serving adds a delicious creamy contrast.
- Make it Vegan: Substitute maple syrup for honey to make this dish vegan-friendly.
Serving Suggestions
- Pair with grilled chicken, steak, or fish for a hearty meal.
- Serve over quinoa or couscous for a healthy vegetarian option.
- Enjoy as a side dish for Thanksgiving, Christmas, or any holiday feast.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze roasted vegetables in a freezer-safe bag for up to 3 months.
- Reheating: Reheat in a 375°F oven for 10 minutes or in a microwave for 1-2 minutes.
This Honey Balsamic Roasted Root Vegetables Recipe is a versatile, nutritious, and delicious dish that will become a favorite on your table! Enjoy the perfect balance of sweet and savory flavors with every bite.
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.