Maple-Balsamic Roasted Root Vegetables Recipe

Name: Maple-Balsamic Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, peeled and cut into 3/4 inch cubes; 1 large rutabaga, peeled and cut into 3/4 inch cubes; 1 large beet, peeled and cut into 3/4 inch cubes; 1 yellow onion, halved and slivered; 2 tablespoons extra virgin olive oil; Sauce; 2 tablespoons butter; 2 tablespoons aged balsamic vinegar; 3 tablespoons maple syrup (reduced slightly from 1/4 cup); salt, to taste; cracked black pepper, to taste

Servings: persons

2 carrots, peeled and cut into 3/4 inch cubes
1 large rutabaga, peeled and cut into 3/4 inch cubes
1 large beet, peeled and cut into 3/4 inch cubes
1 yellow onion, halved and slivered
2 tablespoons extra virgin olive oil
Sauce
2 tablespoons butter
2 tablespoons aged balsamic vinegar
3 tablespoons maple syrup (reduced slightly from 1/4 cup)
salt, to taste
cracked black pepper, to taste

1
Preheat oven to 450 degrees.
2
Lightly oil a large baking sheet or shallow roasting pan.
3
Place the root vegetables in the pan.
4
Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
5
Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking. Cook until lightly browned and just this side of tender.
6
Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
7
Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
8
Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
9
Serve hot. Pass the salt and pepper shakers.
10
The sauce was **delicious** spooned over brown rice!

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 carrots, peeled and cut into 3/4 inch cubes, 1 large rutabaga, peeled and cut into 3/4 inch cubes, 1 large beet, peeled and cut into 3/4 inch cubes, 1 yellow onion, halved and slivered, and more.

Yes, Maple-Balsamic Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple-Balsamic Roasted Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions