Best 8 Root Vegetables With Balsamic Glaze Recipes

## Satisfy Your Taste Buds with Roasted Root Vegetables Drizzled in Balsamic Glaze

Indulge in a symphony of flavors with roasted root vegetables, a delectable dish showcasing the earthy sweetness of root vegetables enveloped in a luscious balsamic glaze. This culinary masterpiece presents a vibrant array of root vegetables, each contributing its unique texture and flavor to the harmonious ensemble. Carrots, parsnips, turnips, and sweet potatoes come together in this symphony of roasted goodness. The balsamic glaze adds a touch of tangy sweetness, elevating the natural flavors of the vegetables to new heights.

Our carefully curated collection of recipes offers variations on this classic dish, ensuring that you'll find the perfect combination to suit your palate. From a simple yet elegant Balsamic Roasted Root Vegetables to a tantalizing Roasted Root Vegetables with Honey Mustard Dressing, each recipe is a culinary journey waiting to be explored. Unlock the secrets of creating perfectly roasted vegetables, crispy on the outside and tender on the inside, while the balsamic glaze transforms them into a glazed masterpiece. Discover the art of balancing flavors with our tips on choosing the right balsamic vinegar and creating a harmonious blend of herbs and spices to complement the natural sweetness of the vegetables.

Whether you're looking for a nutritious side dish or a hearty main course, our roasted root vegetables with balsamic glaze will satisfy your cravings. The medley of colorful vegetables, the tantalizing aroma of roasted goodness, and the irresistible glaze will make this dish a favorite among family and friends. Prepare to embark on a culinary adventure as you explore the diverse flavors and textures of roasted root vegetables, all brought together by the magic of balsamic glaze.

Let's cook with our recipes!

BALSAMIC-GLAZED ROOT VEGETABLES

Balsamic-Glazed Root Vegetables image

Balsamic glaze provides a wonderful addition to this baked side dish that features parsnips, carrots and onion.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

1 lb parsnips, peeled, cut into 2-inch pieces (3 cups)
1 lb carrots, cut into 2-inch pieces (3 cups)
1/2 large red onion, thinly sliced, slices cut in half (2 cups)
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup balsamic vinegar
3 tablespoons honey
1 teaspoon Dijon mustard

Steps:

Heat oven to 425°F. In large bowl, toss parsnips, carrots, onion, oil, salt and pepper. Arrange vegetables in single layer in ungreased 17x12-inch half-sheet pan.
Bake uncovered 35 to 40 minutes, stirring once, until tender and lightly browned.
In 1-quart saucepan, heat vinegar, honey and mustard to boiling; cook 6 to 8 minutes, stirring occasionally, until glaze is reduced to 1/3 cup. Remove from heat; drizzle glaze over vegetables.

Nutrition Facts : Calories 217, Carbohydrate 36 g, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 285 mg

BALSAMIC GLAZED VEGETABLES

Balsamic Glazed Vegetables image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
1/2 cup water
1/2 cup balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper
Chopped parsley leaves, for garnish

Steps:

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

ROASTED VEGETABLES WITH BALSAMIC GLAZE

Roasted Vegetables with Balsamic Glaze image

Provided by Trisha Yearwood

Categories side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

For the roasted vegetables: Preheat the oven to 400 degrees F.
In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

ROASTED ROOT VEGETABLES WITH BALSAMIC GLAZE

Roasted Root Vegetables with Balsamic Glaze image

A delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion coated in a balsamic-maple glaze. It's healthy, vegan, gluten free and you can make it ahead. A perfect side dish for weeknights and entertaining in fall and winter months!

Provided by Kim Peterson

Categories Side Dish

Time 1h

Number Of Ingredients 12

Ingredients

1 pound sweet potatoes (, cut into 1 ¼-inch cubes)
¾ pound carrots (, cut into 1 ¼-inch pieces)
¾ pound parsnips (, cut into 1 ¼-inch pieces)
1 acorn squash (, seeded, cut into 1 ¼-inch pieces)
1 large red onion (, peeled, with root end left intact cut into ½-inch wedges)
¼ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves (or rosemary)
Salt and pepper
Nonstick cooking spray
Carrot Top Cashew Pesto ((optional))

Steps:

Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.

Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 35 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 6 g

GLAZED ROOT VEGETABLES

Glazed Root Vegetables image

When combined and lightly glazed with sugar and balsamic vinegar, these vegetables provide a wonderful range of flavors, from earthy to sweet.

Provided by Scott Koeneman

Categories Side Dish Vegetables Sweet Potatoes

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

5 small turnips, peeled and cut into 1-inch dice
5 carrots, peeled and cut into 1-inch dice
2 parsnips, peeled and cut into 1-inch dice
2 sweet potatoes, peeled and cut into 1-inch dice
2 teaspoons white sugar
¼ cup balsamic vinegar
salt and ground black pepper to taste

Steps:

Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 116 calories, Carbohydrate 27.2 g, Fat 0.3 g, Fiber 5.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 208.3 mg, Sugar 11.9 g

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Roasted Root Vegetables With Maple Balsamic Dressing image

Use your choice of vegetables including parsnips, potatoes, celeriac, red onions and beets or go with all orange and yellow as given in the recipe. Looks as good as it tastes. From Bonnie Stern's Essentials of Home Cooking.

Provided by Cookin-jo

Categories Yam/Sweet Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs sweet potatoes, peeled and cut 1/2 inch thick
2 lbs carrots, peeled and cut in 1/2 slices on the diagonal
1 lb butternut squash, peeled and cut in 2 inch wedges (or acorn squash)
2 orange bell peppers, seeded and cut in thick slices
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons thyme, chopped or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

Steps:

Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

BALSAMIC-HONEY ROASTED ROOT VEGETABLES

Balsamic-Honey Roasted Root Vegetables image

This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc.

Provided by Whats Cooking

Categories Yam/Sweet Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

Ingredients

5 large carrots, unpeeled, in 3/4 inch slices
1 large yam, peeled, in 1 x 1 inch cubes
1 large rutabaga, peeled, in 1 x 1 inch cubes
4 turnips, peeled, in 1 x 1 inch cubes
1 large parsnip, in 3/4 inch slices
3 yellow beets, peeled, in 1 x 1 inch cubes
6 garlic cloves, unpeeled
3 stalks celery, in 3/4 inch slices
1/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup honey
1 teaspoon garlic powder
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)

Steps:

Preheat oven to 375 degrees.
Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
Toss ingredients in a deep baking dish.
Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
Serve hot or at room temperature.

Nutrition Facts : Calories 195, Fat 5.8, SaturatedFat 0.8, Sodium 223, Carbohydrate 35, Fiber 6, Sugar 20.2, Protein 2.9

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Slow-Cooker Balsamic Root Vegetables image

Using a slow cooker is the secret to an easy side dish! Try this recipe for sweet-tangy balsamic glazed root vegetables like carrots, parsnips and sweet potatoes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h25m

Yield 8

Number Of Ingredients 11

Ingredients

1 lb parsnips, peeled, cut into 1 1/2-inch pieces
1 lb carrots, cut into 1 1/2-inch pieces
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 1/2 lb sweet potatoes, peeled, cut into 1 1/2-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon packed light brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup chopped fresh Italian (flat-leaf) parsley

Steps:

Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

Nutrition Facts : Calories 250, Carbohydrate 48 g, Fat 1, Fiber 8 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

Tips:

To save time, use pre-cut root vegetables or a food processor to quickly slice them.
For a sweeter glaze, use a balsamic vinegar that has been aged for at least 12 years.
If you don't have balsamic vinegar, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.
Add a teaspoon of Dijon mustard to the glaze for a tangy flavor.
Roast the vegetables at a high temperature to caramelize them and get a crispy texture.
Toss the vegetables with the glaze while they are still hot so that the glaze can coat them evenly.
Serve the vegetables immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Root vegetables with balsamic glaze is a delicious and healthy side dish that can be served with a variety of main courses. The roasting process brings out the natural sweetness of the vegetables, and the balsamic glaze adds a tangy and flavorful touch. This dish is sure to please everyone at your table.