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Roasted root vegetables are a staple of seasonal cooking, bringing warmth and comfort to any table. Their natural sweetness and hearty texture make them an ideal choice for healthy meals, especially during the cooler months. The Balsamic Bliss recipe elevates simple root vegetables by combining them with balsamic vinegar, olive oil, and fresh herbs, creating a dish that bursts with flavor and nutrition. This delightful medley not only highlights the individual flavors of each vegetable but also offers a wholesome, satisfying option for any meal.

Balsamic Roasted Root Vegetables

Discover the warmth of roasted root vegetables with this Balsamic Bliss medley. Featuring beets, carrots, parsnips, and sweet potatoes, this dish is enhanced with balsamic vinegar, olive oil, and fresh thyme for a burst of flavor. Perfect for cozy meals, it's both nutritious and satisfying. Follow simple roasting instructions for caramelized perfection and enjoy a wholesome side or main dish. Explore seasonal variations and support local sourcing for added sustainability.
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Ingredients
  

2 medium beets, peeled and cut into 1-inch cubes

3 medium carrots, peeled and sliced into 1-inch pieces

2 parsnips, peeled and cut into 1-inch pieces

1 medium sweet potato, peeled and cubed

1 red onion, cut into wedges

4 cloves garlic, minced

1/4 cup balsamic vinegar

3 tablespoons olive oil

1 tablespoon maple syrup (optional, for sweetness)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the beets, carrots, parsnips, sweet potato, red onion, and garlic.

      Make the Marinade: In a separate small bowl, whisk together the balsamic vinegar, olive oil, maple syrup (if using), thyme, salt, and pepper until well combined.

        Coat the Vegetables: Pour the balsamic mixture over the vegetables in the large bowl. Toss everything together until the vegetables are evenly coated in the marinade.

          Roast the Vegetables: Spread the coated vegetables in a single layer on a large baking sheet lined with parchment paper for easy cleanup.

            Bake: Roast in the preheated oven for about 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                Enjoy: Serve warm as a delightful side dish or over a bed of quinoa for a hearty main course.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4