Roasted Root Vegetables

These roasted root vegetables with balsamic and rosemary are an easy side dish for autumn and winter!

Course Side Dish

Cuisine American

Keyword balsamic roasted root vegetables, roasted root vegetables, roasted root vegetables with rosemary

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 213kcal

Author Blair Lonergan

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
⅓ cup olive oil
3 cloves garlic, pressed or minced
Kosher salt and pepper, to taste
1 lb. red potatoes, cut into quarters (or cut into eighths for larger potatoes)
1 lb. carrots, peeled and cut into 1 ½-inch chunks
½ lb. turnips or parsnips, peeled and cut into 1 ½-inch chunks (or substitute with celery root, beets or rutabaga)
1 red onion, cut into 1 ½-inch chunks
2 teaspoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary

Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper; set aside.
In a medium bowl or large measuring cup, whisk together balsamic vinegar and Dijon mustard. Gradually whisk in oil. Add garlic; whisk to combine. Season to taste with salt and pepper. Cover and refrigerate for up to 24 hours.
Place potatoes, carrots, parsnips or turnips, and onion in a large bowl; sprinkle with salt and pepper. Add dressing and toss to coat.
Spread in a single layer on the prepared baking sheet. Roast for 30 minutes. Remove the baking sheet from the oven, sprinkle thyme and rosemary over top, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10-15 more minutes.

Skip the balsamic dressing and just toss the root vegetables with olive oil, garlic, salt and pepper.
Use a blend of herbs and spices in addition to the rosemary and thyme. Try parsley, oregano, chives, cumin, turmeric or chili flakes.
Scale the recipe up or down depending on the size of your group. Cut the ingredients in half to serve just two, or double or triple the ingredients to feed a crowd.
Mix and match different root vegetables. Instead of red potatoes, try sweet potatoes or Yukon Gold potatoes. Instead of turnips or parsnips, use extra carrots. Rutabaga, celeriac, and beets are also good options (just be aware that red beets will tint the other vegetables pink).
Chop all of the vegetables to a uniform size. This will help them cook evenly.
Use fresh herbs instead of dried herbs whenever possible. They have the best flavor! That said, if you need to substitute with dried herbs, you'll want to decrease the amount of dried herbs used (try ½ teaspoon of dried thyme and ¼ teaspoon of dried rosemary). You can always add more, to taste.
Spread the vegetables out in a single layer so that they can get nice and crispy. If they're on top of each other, they're more likely to steam and become soggy.
Add the fresh herbs towards the end of the roasting time so that they can flavor the vegetables without burning.