Roasted Root Vegetables

Tender, caramelized roasted root vegetables with garlic and herbs, plus an optional balsamic dressing for extra flavor.

Course Side Dish

Cuisine American

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

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 213kcal

Author Blair Lonergan

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
⅓ cup olive oil
3 cloves garlic, minced
Kosher salt and ground black 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 (or use ½ teaspoon dried thyme)
2 teaspoons finely chopped fresh rosemary (or use ½ teaspoon dried rosemary)

Instructions

Preheat the oven to 425°F. For easy clean-up, line a large rimmed baking sheet with foil or parchment paper; set aside. (Note: you can preheat an unlined pan in the oven for even crispier edges on your veggies; this is optional).
In a medium bowl or large measuring cup, whisk together the balsamic vinegar and Dijon mustard. Gradually whisk in the oil. Add the garlic; whisk to combine. Season to taste with salt and pepper. Cover and refrigerate for up to 24 hours.
Place the potatoes, carrots, parsnips or turnips, and onion in a large bowl; season with salt and pepper. Add the balsamic dressing; toss to coat.
Spread the veggies 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 the veggies back out in an even layer. Continue to roast until the vegetables are tender and caramelized, about 10-15 more minutes.

Notes

You must use a 425°F oven for proper caramelization (400°F for convection)
1-1 ½ inch vegetable cuts ensure even cooking.
Don't overcrowd the pan. Use 2 pans if needed for a single layer.
Pat damp veggies dry before seasoning for crispness.
Add herbs at 30 minutes to prevent burning.
The balsamic is optional. Toss with the vegetables before roasting or drizzle a little bit after for a bright finish.
Reheat at 450°F for 4-5 minutes (never microwave).
Prep ahead: Cut the vegetables 24 hours early (except for the potatoes).

Nutrition