Balsamic Roasted Root Vegetables

Balsamic Roasted Root Vegetables with cumin and oregano make for an excellent healthy side dish loaded with antioxidants and Vitamins. This immunity-boosting dish goes well alongside virtually any main entrée.

Looky here, we’re going back to my original roots!

I shared this Balsamic Roasted Root Vegetables recipe way back in 2012 and decided it was due for an update.

In spite of the fact this recipe came from my very first year of blogging, it has maintained steady traffic during every holiday season ever since.

And for good reasons!

First, it uses fresh, seasonal vegetables for a healthy side dish.

Secondly, roasting vegetables has a magical way of bringing out all of the natural deliciousness in vegetables. 

And finally, the herby balsamic flavors in this dish just pair so nicely with the root veggies.

One major bonus? Root vegetables are powerhouses when it comes to nutrition.

All things considered, this delicious healthy side dish is perfect for enjoying throughout the fall and winter months when root vegetables are in season.

For those who like having a cleaner side dish to offset some of the richness of holiday meals, these roasted root vegetables are a great go-to!

Why Are Root Vegetables So Cool?:

Root vegetables are extremely high in nutrients, which is one reason I am drawn to them. 

For instance, yams and sweet potatoes are high in Vitamin A, Vitamin C and are a better source of potassium than bananas!

Beets are high in iron, antioxidants, Vitamin B and protect the liver from oxidative stress. 

Ginger is touted as an amazing digestive aid, helping food move along the digestive tract (motility), and relieving a variety of GI issues including nausea, flatulence, and constipation.

And the list goes on!

While each root vegetable has its own unique micronutrient (and macronutrient) profile, in general each and every one of them is high in health benefits relative to its calorie content. 

In this sense, most root vegetables are considered superfoods.

But more simply, I consider them to be an easy win for taking in some vitamins while also enjoying their naturally sweet and creamy flavors and starchy texture.

What Are Root Vegetables?:

Some common examples of root vegetables that you will find at most grocery stores are as follows. 

Carrots, beets, rutabaga, kohlrabi, celeriac (also known as celery root), turnips, yuca root (also known as cassava), parsnips, sweet potato, yam, ginger, kava, and more!

Let’s discuss some tips and tricks for roasting vegetables.

Tips for Roasting Vegetables:

1. Variety. Combining a variety of flavors by using various vegetables (like cauliflower, asparagus, carrots, etc) enhances the overall flavor profile of roasted vegetables. In this case, we have some earthy flavors paired with sweet flavors from the rutabaga, sweet potato, and carrots.
2. Seasonings. Dried herbs and spices such as ground cumin, oregano, Cajun seasoning, chili powder, garlic powder, and lemon pepper go well on roasted vegetables. They help bring flavor nuance to the dish. Feel free to use your favorite seasonings.
3. Casserole dish. Some people roast using a baking sheet but I like my veggies to get cozy. They help each other steam and the flavors come together in a magical way such that the roots are nice and soft on the inside but have that golden crust on the outside. 
4. Oil. Because veggies are low in fat, you’ll need to add a little fat to not only keep them from burning but to also add flavor. I use avocado oil, olive oil or grapeseed oil. Experimenting with infused oils (such as lemon, basil, or jalapeño-infused oils) works great too!
5. Salt. If you think vegetables are gross, it’s not their fault. Add salt if you need more flavor. You’d be surprised how different food tastes with a little salt.
6. Temperature. Roasting at 375 or above is the way to go in order to get the best texture. If you roast at too low a temperature, your vegetables may end up mushy yet still undercooked in the middle. The higher temperature ensures the inside cooks thoroughly and the outside becomes a little crispy.
7. A touch of liquid. I add balsamic vinegar (about 3 tablespoons) almost every time I roast vegetables. It gives them a rich, caramelized flavor. Another option would be adding vegetable broth or chicken stock.
8. Time. The only effort roasting vegetables requires is the chopping, but they do take a while to bake. You can make roasted veggies in stages by chopping the vegetables ahead of time and setting aside 50 minutes to an hour for them to bake.
9. Size. A lot of people roast ginormous hunks of vegetables. This is fine, but it’s not my style. I like smaller bite-sized veggies because I think both the flavor and texture turn out better. 

And with that, let’s roast some vegetables!

How to Make Balsamic Roasted Vegetables:

Preheat the oven to 400 degrees Fahrenheit and chop all of the vegetables into similar sizes.

Transfer all of the vegetables to a large casserole dish.

Add in the seasonings, avocado oil, balsamic vinegar, and pure maple syrup. 

Use your hands to toss everything together until all of the vegetables are well coated in oil, balsamic, and seasonings. Note: You can also use a wooden spoon to stir everything together if you prefer.

Roast vegetables on the center rack of the preheated oven for 50 to 60 minutes, stirring half-way through.

Serve balsamic roasted root vegetables with your main entrée and enjoy!

These balsamic roasted veggies are even more flavorful the next day! Not only is this a great make-ahead side dish for holidays to save room in the oven, but it also even tastes better the few days after it is prepared.

For this reason, if you’re able to make this recipe a day or up to 3 days in advance, I highly recommend it!

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 7 days.

Want to customize this recipe? Here are some great options.

Recipe Adaptations:

• Mix and match your root selections. Substitute any of the roots for beets, parsnips, celery root, etc. 
• Incorporate other (non-root) hearty vegetables, such as butternut squash, cauliflower, bell pepper, broccoli, etc. You can also follow my recipe for Big Batch Roasted Vegetables which incorporates other types of fresh veggies.
• Add 2 tablespoons of pure maple syrup for a sweeter counterbalance to the tangy, savory side dish.
• Use your favorite dried herbs, such as rosemary, dried basil, or parsley.
• If you prefer your vegetables extra crispy, use two large baking sheets (or large rimmed baking pans) to roast the veggies. Spread them into an even layer so that they bake evenly and achieve that golden brown goodness. This requires a little less time (about 40 to 50 minutes) than using a casserole dish.

And that’s it! A hearty, delicious side dish for any gathering! Whip it up as a meal prep recipe to add veggies to your meals throughout the week, or serve it on special occasions.

If you’re looking for more tasty side dishes to make in a big batch and share, check these out!

More Healthy Side Dishes:

• Healthy Green Bean Casserole 
• Roasted Asparagus with Parmesan and Lemon 
• Creamy Cauliflower Casserole 
• The Best Broccoli Salad 
• Green Bean Salad with Walnuts and Feta 
• Smashed Sweet Potatoes with Garlic Butter and Honey 
• Roasted Brussel Sprouts with Garlic and Lemon

Enjoy these balsamic roasted vegetables at every meal!

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