Easy Roasted Root Vegetables with Balsamic 🥕 It's time to get back to your roots, starting with these delicious, nutritious roasted carrots & beets glazed with balsamic vinegar and maple syrup. Vegan & GF.
This easy recipe for roasted root vegetables with balsamic vinegar is a simple and delicious way to bring out the natural flavors of carrots, beets or any of your favorite root veggies. The addition of a drizzle of pure maple syrup combined with balsamic creates a light and lovely sweet glaze as the veggies are baking.
Oven roasting is a great method for cooking vegetables. It preserves so much flavor and texture, unlike boiling and steaming, which can make some veggies too soft or mushy. I can make a meal from a platter of Mediterranean roasted vegetables including artichokes, mushrooms, eggplants, peppers, zucchini, and yellow squash. Root vegetables are perfectly suited for roasting, like my favorite lemon roasted potatoes.
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Roasted root vegetables are perfectly delish all on their own, served as a side dish or on a bed of salad greens topped with this gorgeous vegan avocado basil dressing and a sprinkle of pomegranate seeds.
🥕Why you should try this recipe
- It's so simple to prepare
- You can use this method with many different vegetables
- Kids love them!
- Clean-up is quick & easy
- Roasted veggies are full of flavor and super delish
One of the many things I LOVE SO MUCH about being vegan is enjoying the beautiful colors of the fruits and veggies I eat every day. Our plates look like painters palettes. Vibrant greens of every shade, brilliant tomato and pepper reds, deep eggplant purples, bright lemony yellows, radiant oranges, berry blues. This recipe for roasted root vegetables with balsamic is loaded with so much flavor and color, it's like eating the rainbow!
🥕What are root vegetables?
Root vegetables are edible plant parts that grow underground. Some are 'true roots' or taproots, others are bulbs, corms, rhizomes, and tubers. So while not all of them are actually 'roots', tubers - like potatoes and yams - are still considered root vegetables. Likewise, ginger, turmeric, ginseng, and arrowroot - all rhizomes - grow underground. Carrots, beets, parsnips, radishes, daikon, turnips, rutabagas, jicama, are 'true roots' or taproots.
🥕 See the printable recipe card below for quantities & details
- Beets - red and golden
- Carrots - rainbow variety or regular
- Olive oil - extra virgin
- Salt - coarse
- Balsamic vinegar - red or white
- Maple syrup
Variations & add-ins
- Parsnips, turnips, rutabagas, sweet potatoes,
- Substitute maple syrup with with vegan honey or agave nectar
- Add slices of red onions or leeks
- Add fresh herbs
- Use fresh ground pepper
"We had the roasted root veggies with avo basil dressing the other night. It was fantastic!! " Cindy T.
Preheat oven to 400ºF
- Prepare and chop veggies
2. Line pans with parchment paper or lightly grease surface of pans. Arrange beets on one pan, in a single layer.
3. Do the same with carrots on a separate pan or oven-safe skillet
4. Brush beets and carrots lightly with olive oil. Sprinkle with salt. Place carrots in oven at 400º for 15 minutes until just tender. Place beets in oven for 20 - 30 minutes until just tender.
🥕Want to prepare this recipe without oil? See my notes in the printable recipe card below for an oil-free option.
5. Combine balsamic vinegar and maple syrup in small bowl. Brush carrots and beets with vinegar and syrup. Place both pans back into oven for an additional 10 minutes, allowing the vinegar/syrup mix to caramelize.
Remove from oven and enjoy!
Roasted root vegetables with balsamic make a perfect partner with tofu, tempeh or seitan. Pile them in a buddha bowl with rice, quinoa or ancient grains. What a beautiful side dish on a vegan Thanksgiving table. I love serving them on top of a bed of fresh salad greens drizzled with my Avocado Basil Dressing and a handful of pomegranate seeds sprinkled on top.
Do root vegetables need to be peeled?
What does "eating the rainbow" mean?
Take a look at the astounding array of colors when you visit a farmers market or the produce department in your neighborhood grocery store. "Eating the rainbow" means enjoying a colorful, multi-hued plate for yourself at every meal. By doing so, you are ensuring that you are consuming a variety of nutrient-filled foods. You might like to take a look at this pamphlet by The American Heart Association about "Eating the Rainbow".
Why roast root vegetables?
Roasting root vegetables enhances their natural flavors, caramelizes their sugars, and creates a deliciously crispy exterior while maintaining a tender interior.
What vegetables can I roast together?
You can roast a variety of root vegetables together, such as carrots, potatoes, sweet potatoes, parsnips, and onions. Choose vegetables that have similar cooking times and flavors that complement each other.
What seasonings work well with roasted root vegetables?
Common seasonings include olive oil, salt, pepper, garlic powder, thyme, rosemary, and paprika. Experiment with different herbs and spices to find your preferred flavor profile.
How do I store leftover roasted root vegetables?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Easy Roasted Root Vegetables with Balsamic
- 2 baking sheets
- Parchment paper (optional)
- Chef's knife
- paring knife
- basting brush
- 4 large beets red and golden - washed, peeled, cut into bite-size wedges
- 6 large carrots rainbow variety or regular - washed, peeled, cut into ½" rounds
- 2 tablespoon olive oil extra virgin
- ½ teaspoon salt coarse
- 2 tablespoon balsamic vinegar
- 2 tablespoon maple syrup
- Preheat oven to 400º
- Line 2 baking pans with parchment paper or lightly grease surface of pans.
- Arrange beets on one pan, in a single layer. Do the same with carrots on a separate pan.
- Brush beets and carrots lightly with olive oil. Sprinkle with salt.
- Place carrots in oven at 400º for 15 minutes until just tender. Place beets in oven for 20 - 30 minutes until just tender.
- Combine balsamic vinegar and maple syrup in small bowl.
- Brush carrots and beets with vinegar and syrup. Place both pans back into oven for an additional 10 minutes, allowing the vinegar/syrup mix to caramelize.
- Remove from oven.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove