Balsamic Roasted Vegetables
Easy balsamic roasted vegetables are flavorful, irresistible, and easy to adapt. Just use the vegetables you have on hand.
Servings: 6
Ingredients
- 3 large carrots (peeled and sliced into ¼ inch thick rounds)
- 3 large parsnips (peeled and sliced into ¼ inch thick rounds)
- 1 large yellow onion (roughly chopped, or sliced lengthwise into wedges)
- 8 ounces white mushrooms (halved or quartered, if large)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper, more or less to taste
Instructions
- Preheat oven to 425°F. It's important to have a preheated oven before you put the veggies in. Choose a large enough pan. I use a rimmed sheet pan that measures about 13 x 18 inches. There should be enough room to spread the vegetables out in a single layer.
- Combine balsamic vinegar, olive oil, thyme, salt, and pepper in a large bowl.2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon dried thyme, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, more or less to taste
- Add prepared vegetables to the bowl, and stir well with spoon (or your hands!) until vegetables are coated.3 large carrots, 3 large parsnips, 1 large yellow onion, 8 ounces white mushrooms
- Spread vegetables onto a rimmed baking sheet in single layer. Roast in preheated oven until carrots and parsnips are tender, 30 to 40 minutes, stirring every 15 minutes or so.
- Serve immediately. Roasted vegetables are good at room temperature, too.
Notes
- Prep tip: Try to cut the vegetables about the same size so they roast evenly. For example, when slicing the carrots and parsnips, cut the “skinny ends” a little larger so they don’t burn.
- Hard vs. soft veggies: When choosing which vegetables to roast together, make sure they are compatible in terms of how long they take to get tender. Firm root vegetables such as parsnips, carrots, potatoes, beets, onions, or sweet potatoes take longer; softer vegetables like mushrooms, broccoli, cauliflower, Brussels sprouts, or bell peppers take less time and can be added to the pan midway so they don't get overdone.
- Storage: Roasted vegetables will keep at least 4 to 5 days in the fridge or in the freezer for six months. Be sure to label them.
Nutrition
Calories: 138kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 231mg | Potassium: 571mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6021IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 1mg
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