The most delicious Roasted Root Vegteables with sweet potatoes, carrots, red onions, parsnips, and celery root roasted until browned and caramelized and then tossed in balsamic vinegar. Jump to Recipe
Roasted Root Vegetables With Balsamic Sauce is a healthy side dish that can be added to any meal. It's made with root vegetables such as carrots, parsnips, and sweet potatoes. These veggies are roasted in the oven before adding a balsamic sauce for a tangy flavor. Roasting vegetables adds another layer of flavor while keeping them crispy on the outside. This recipe is perfect for people who want to make their meals healthier without sacrificing taste!
Roasted vegetables are probably the side dish I prepare most often. Usually, I try to keep things seasonal and roast up whatever veggies I have on hand. The key is choosing vegetables that have similar cooking times so that everything cooks evenly instead of ending up with some burnt and some completely raw veggies.
This is a lesson it took me countless failed attempts to finally take to heart!
This simple roasted vegetable recipe focuses on using delicious root veggies and then finishing them off with a drizzle of balsamic vinegar and a trip to the broiler. Delicious and special enough for a holiday gathering.
Key Ingredients For Roasted Root Vegetables
To make this delicious-smelling side dish, you just need some fresh vegetables and the right spices. Here's what I used in my recipe.
- Sweet Potato: One sweet potato goes a really long way, so you only need one for this recipe. You can certainly use either red or white potatoes in place of the sweet variety.
- Onions: Chop up some red onions to roast alongside the sweet potatoes. White or yellow onions can work too, but they won't have the same color or sweet flavor.
- Carrots: For this recipe, you can use either baby carrots or peel and chop large carrots. For holidays, I prefer the look of larger, chopped carrots.
- Parsnips: These have a crunchy texture that softens as they bake, and they resemble potatoes but have a flavor profile more similar to carrots.
- Celery Root: This is not the same as green celery. It looks like a heart of an artichoke but it tastes like jicama with a cabbage-like crunch. Use celery root since this recipe is for root vegetables. If you can't find this, swap in some turnips or rutabaga if you like.
- Spices: The spices that I've found taste best with root vegetables are salt, pepper, garlic powder, onion powder, and paprika.
- Balsamic Vinegar: You only need a little drizzle for all of the vegetables. This adds the perfect amount of zest and zing to them.
Note: For a full list of ingredients and detailed instructions on how to make these roasted vegetables, take a look at the printable recipe card at the bottom of this post!
What To Serve With Roasted Veggies
Root vegetables have a mild taste that goes with almost any recipe you make for dinner. This grilled flank steak is perfectly juicy and the ideal protein to pair with root vegetables. Pan-seared salmon is a quick and filling dish to serve with a side of veggies too.
As mentioned above, this is also an amazing holiday side dish to serve alongside turkey, roasts, and more.
Recipe Tips And Ideas For Roasted Root Vegetables
Follow these tips to make sure that the vegetables turn out crispy every single time!
- Cut all the vegetables to the same thickness. If you don't, some pieces might burn while others are undercooked.
- Toss the vegetables in olive oil and spices before you place them on the baking sheet. Make sure they are evenly coated.
- Use foil or parchment paper on your baking sheet. This will make it even easier to clean up after you bake the vegetables.
Frequently Asked Questions About Balsamic Root Vegetables
Here are some questions I frequently get asked about by some readers...
How do you store roasted vegetables?
The best way to store leftover roasted vegetables is in an airtight food storage container in the refrigerator. They will stay fresh for up to 5 days.
Can I use non-root vegetables too?
Root vegetables have a denser texture, so they all take about the same amount of time to roast. If you use a non-root vegetable (such as zucchini or squash), they will roast a lot quicker and might even burn before the root veggies are cooked. I suggest only using root vegetables.
What are some other types of root veggies I can use?
If you want, you can even add some beets, turnips, rutabagas, daikon, or yuca. If you use red beets, be prepared for some of their red color to get on the rest of the vegetables.
What types of fresh herbs taste best with this recipe?
If you want to use some fresh herbs, I suggest a few springs of fresh rosemary and thyme. They will have the most amazing aroma as the veggies roast!
More Delicious Roasted Vegetable Recipes You'll Love:
Roasted Root Vegetables with Balsamic
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- 1 U large sweet potato, chopped
- 1 U red onion, chopped
- 3 U carrots, peeled and chopped
- 2 U parsnips, peeled and chopped
- 1 U celery root, peeled and chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 2 tbsp. balsamic vinegar
- Get IngredientsNEW!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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