Cooked - Roasted Root Vegetables With Balsamic Glaze

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Root Vegetables With Balsamic Glaze

8.0

1 pound sweet potatoes, (cut into 1 ¼-inch cubes)

¾ pound carrots, (cut into 1 ¼-inch pieces)

¾ pound parsnips, (cut into 1 ¼-inch pieces)

1 acorn squash, (seeded, cut into 1 ¼-inch pieces)

1 large red onion, (peeled, with root end left intact cut into ½-inch wedges)

¼ cup extra-virgin olive oil

3 tablespoons balsamic vinegar

2 tablespoons maple syrup

1 tablespoon fresh thyme leaves (or rosemary)

Salt and pepper

Nonstick cooking spray

Carrot Top Cashew Pesto ((optional))

Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring halfway through.
Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 83 weeks ago

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