Roasted vegetables make the perfect side dish and this Balsamic Roasted Root Vegetable dish is sure to become a family-favorite autumn dish.
Fall vegetables should be enjoyed as many ways as possible, which is why we have this series full of delicious Vegetable Side Dishes. You’re gonna want to check them all out.
If some of the vegetables in this dish aren’t available in your area, you can definitely adapt it and use different vegetables in their place. Just make sure you use vegetables that have a similar cook time.
You’re going to want to make enough of these veggie for leftovers because they reheat nicely for lunch or make a perfect salad topper. Each vegetable is so tasty and adds a ton of flavor. There’s no need to add potatoes here when there are tons of other hearty fall vegetables available. If you really want potatoes, I suggest roasting them separately or mashing them to save oven space.
Roasting the vegetables on the sheet pan also helps ensure that when you’re roasting them they’ll crisp up instead of steaming. Vegetables tend to have a high water content so laying them flat helps give them crisp edges rather than baking them in a casserole dish where they may end up cooked but not crisped.
Make sure you cut the vegetables into similar pieces so they cook more evenly. The combination of these vegetables cook at a pretty even rate so you don’t end up with some vegetables that are under-cooked and some that are overcooked. Once your family gives these a try they’ll be asking for them all the time. And you’ll be more than happy to make them.Print
- 5 carrots, peeled & diced into 1/2 inch pieces
- 1 parsnip, peeled & diced into 1/2 inch pieces
- 1 lb. rutabaga, about 1/2, peeled & diced into 1/2 inch pieces
- 1 turnip, peeled & diced into 1/2 inch pieces
- 1/2 lb. celery root, peeled & diced into 1/2 inch pieces
- 1/2 onion, diced into 1/2 inch pieces
- 1/4 cup balsamic vinegar
- 2 Tbsp. olive oil
- 1 Tbsp. fresh rosemary, chopped
- 1/2 tsp. fresh thyme
- 1/2 tsp. salt
- 1/4 tsp. pepper
- Preheat oven to 425°F. Line a cookie sheet with aluminum foil. Place diced vegetables onto cookie sheet.
- In a small bowl, mix together the balsamic vinegar, olive oil, rosemary, thyme, salt and pepper. Pour mixture over vegetables and mix around so all pieces are covered.
- Bake for 25 minutes, toss vegetables, then bake for an additional 25 minutes. Serve warm.