Balsamic Roasted Root Vegetables

Top down view of sticky balsamic roasted vegetables in white bowl with spoon.

Balsamic roasted vegetables are a fantastic side dish perfect for any occasion. The vegetables are immersed in a sweet and savoury balsamic dressing before roasting and finished off with a rich balsamic glaze for maximum flavour.

Course Dinner, Side Dish

Cuisine vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 137kcal

Author Monika Dabrowski

Equipment

Large baking sheet

Ingredients

2 medium carrots
2 small beets
1 parsnip
7.05 ounces celeriac/celery root

For the balsamic mixture

3 tablespoons balsamic vinegar
2 tablespoons olive oil
3 teaspoons honey plus 1 for the glaze
1 teaspoon dried mixed herbs such as Italian
¼ teaspoon onion and garlic granules each
⅓ teaspoon fine sea salt and pepper each
2 teaspoons dark soy sauce for the glaze

US Customary - Metric

Instructions

Preheat the oven to 400 F/ 200 C/fan 190 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.
Make the balsamic mixture by combining the balsamic vinegar, oil, seasoning, herbs and 3 teaspoons of honey. Stir well and set aside.
Peel or scrub the vegetables (the celeriac should ideally be peeled) and cut into similar size pieces.
Place the vegetables in a large bowl (all except the beets), drizzle over the dressing and stir until all the vegetables are thoroughly coated. Arrange on top of the sheet without overlapping one another (leave the leftover dressing in the bowl).
Place the beets in the dressing mixture, coat thoroughly and place on top of the sheet (keep the beets separate from the rest of the vegetables). Reserve the leftover balsamic mixture.
Roast in the centre of the oven for 30-35 minutes or until the vegetables are 95% cooked (still slightly underdone, check with a fork).
Approx. 15 minutes into roasting start making the balsamic glaze. Pour the leftover dressing into a small pan and add a teaspoon of honey and 2 teaspoons of soy sauce. Simmer gently for 5-6 minutes until the mixture thickens and becomes syrupy stirring often. Remove from the heat and set aside.
Remove the vegetables from the oven and brush the balsamic glaze over the tops then place the baking tray back in the oven and roast for another 10 minutes.
If the glaze becomes too thick add a drop of balsamic vinegar or soy sauce to loosen the consistency before coating the vegetables.
Remove from the oven and serve immediately.

Notes

Do NOT leave the vegetables in the balsamic mixture to marinate as they will start releasing water. Coat in the mixture then roast immediately.
I recommend using rubber gloves when preparing the beets.
Beets are very tough so you can cut them into slightly smaller pieces than the other vegetables (to ensure they cook evenly).
Use a large baking sheet so the vegetables are not overlapping one another and roast evenly. Keep the beets separate as they might stain the other vegetables.
It’s important to roast the vegetables in the centre of the oven (so the temperature is not too low or too high), unless using a fan-assisted oven (where temperature should be equal everywhere).
These balsamic roasted vegetables are best served immediately.
Not suitable for freezing.

Nutrition