Balsamic Roasted Root Vegetables

Roasted root vegetables like sweet potato and Brussel sprouts are tossed in a maple-balsamic glaze and combined with diced apple and pecans for the perfect fall side. 

What better time to celebrate fall produce than the week before Thanksgiving? Sweet potatoes, brussel sprouts, carrots and butternut squash abound in this simple but flavorful dish.

While this is certainly perfect as a Thanksgiving or Christmas side, it’s versatile enough to work throughout the winter season. 

The combination of earthy root vegetables with balsamic vinegar, toasted pecans, and the sweetness of diced apples is enough to keep you warm (and full!) through the winter.

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Fall and Winter Vegetables of Choice

While not all of these veggies are actually roots, all of them have similar hardiness and can thus be roasted at the same time. 

• Carrots
• Brussel Sprouts
• Sweet Potato
• Butternut Squash

If you are looking to swap out ingredients, some veggies that would work are beets, parsnips, turnips, and regular Russet potatoes.

Tips for Making Roasted Vegetables

There are two important components to making great roasted vegetables.

First, you want the veggies to be cut into similar sizes using a sharp knife (this is my preferred affordable chef’s knife). This allows them to cook at the same rate, so you don’t have a combination of burnt and undercooked veg.

The second component is liberal use of olive oil. Evenly coating the vegetables with oil will:

A. Prevent them from sticking to the cooking pan (less clean up and fewer veggies lost to the pan)

B. Encourage extra browning, and thus extra flavor.

How to Make Roasted Root Vegetables

Step one: Evenly layer prepped vegetables on a sheet pan (this is my go-to pan). Using clean hands or a spatula, toss with olive oil.

Step two: Combine balsamic vinegar, maple syrup, marjoram and coarse salt in a small bowl.

Step three: Drizzle the balsamic mixture on the vegetables, using a spatula or clean hands to evenly coat.

Step four: Roast for 40-50 minutes, stirring vegetables halfway through to promote even cooking.

While the vegetables are cooking toast pecans in a small pan over medium heat. This will only take 2-3 minutes, so keep an eye on the pecans and stir frequently. They are ready when aromatic and a deeper brown.

Toss roasted vegetables with pecans, diced apple, lemon juice and an additional drizzle of balsamic. 

What to eat with roasted root vegetables

Make it a meal by serving with your favorite grain (I’m thinking bulgur or quinoa) and a serving of Crispy Baked Tofu Nuggets.

Otherwise, bring as a side to share at Thanksgiving dinner or enjoy topped with your favorite protein for a complete meal.

Balsamic Roasted Root Vegetables

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Earthy root vegetables are roasted until crispy, then tossed with diced apples and pecans for the perfect side dish.

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Ingredients

• 1 pound sweet potato, 3/4" dice
• 1.5 pounds butternut squash, 3/4" dice
• 1 pound brussel sprout, sliced in half with ends cut off
• 1/2 pound carrots, peeled and chopped into 1" pieces
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar + more for serving
• 2 teaspoons maple syrup
• 1 teaspoon marjoram
• 1 teaspoon coarse salt
• 1 medium gala apple, or other sweet red apple
• 1/4 cup whole pecans
• 1 tablespoon lemon juice
• parsley and green onions for topping

Instructions

1. Preheat the oven to 425 degrees F.
2. Arrange prepped vegetables evenly on a large sheet pan (try not to overlap). Drizzle with 3 tablespoons olive oil, stirring with a spatula (or clean hands) to combine.
3. In a small bowl, stir together the balsamic vinegar, maple syrup, marjoram and coarse salt. Drizzle this over the vegetables, stirring to evenly coat.
4. Roast at 425 degrees for 40-50 minutes. Halfway through (at around 20 minutes) remove from oven and stir vegetables. Return to oven and roast until vegetables are soft and golden.
5. While the vegetables are roasting, heat a small skillet over medium heat. Add 1/4 cup pecan halves. Cook for 2-3 minutes, or until lightly toasted, stirring occasionally to prevent burning.
6. Remove vegetables from the oven and toss with diced apple, toasted pecans and a squeeze of fresh lemon juice. Drizzle with additional balsamic just before serving.

Notes

• For best results, dice all vegetables into similar 3/4" pieces. Roasting the vegetables for ~40 minutes will cook the vegetables through, but I like to roast for almost 50 minutes for extra softness and crispy bits.
• One medium lemon will yield about 2 tablespoons of lemon juice.
• Roasted vegetables are best enjoyed immediately but will keep 3-5 days in a refrigerated container (these are my go-to storage containers). To reheat, evenly layer on a sheet pan. Bake at 350 degrees F until heated through and re-crisped, about 10-15 minutes.

Recommended Products

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  Cooking Sheet
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  My Go-To Chef's Knife

Nutrition Information:

Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 211.35 Saturated Fat: 1g Sodium: 360.45mg Carbohydrates: 34.71g Fiber: 7.19g Sugar: 11.01g Protein: 4.29g