Description

A flavorful, caramelized side dish featuring roasted root vegetables coated in a sweet and tangy maple balsamic glaze. Naturally gluten-free and vegan, this recipe is perfect for holiday meals.

Ingredients

Scale

3 large carrots, peeled and cut into 1-inch chunks (about 400g)
2 medium parsnips, peeled and cut into 1-inch chunks (about 300g)
1 pound Brussels sprouts, trimmed and halved (450g)
2 medium sweet potatoes, peeled and cubed (about 400g)
1 large red onion, cut into wedges (about 200g)
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
3 cloves garlic, minced
2 sprigs fresh rosemary, leaves stripped and chopped (about 1 tablespoon)
Salt and black pepper to taste
Optional: ½ cup chopped pecans or walnuts
Optional: 2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.
Peel and chop carrots, parsnips, and sweet potatoes into uniform 1-inch chunks. Trim Brussels sprouts and cut in half. Cut red onion into wedges.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, chopped rosemary, salt, and pepper until emulsified.
Place all chopped vegetables in a large mixing bowl. Pour the glaze over them and toss until evenly coated.
Spread vegetables onto the prepared baking sheets in a single layer, ensuring space between pieces to prevent steaming.
Roast for 20 minutes. Remove pans and flip/toss vegetables to ensure even cooking.
Return to oven and roast for another 10-15 minutes, or until vegetables are tender and caramelized.
If using nuts, sprinkle them on during the last 5 minutes of roasting.
Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Notes

Ensure vegetables are cut into uniform sizes for even cooking. Do not overcrowd the pans, as this causes steaming instead of roasting. Use parchment paper to prevent sticking and ease cleanup. For crispy Brussels sprouts, add them in the last 10 minutes; for softer ones, add them with the other root vegetables.

Prep Time: 17 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 180
Sugar: 18
Sodium: 120
Fat: 6
Saturated Fat: 1
Carbohydrates: 32
Fiber: 6
Protein: 3

Keywords: roasted root vegetables, maple balsamic, gluten-free side dish, vegan Thanksgiving, holiday recipes, roasted Brussels sprouts, healthy sides