Balsamic Glazed Roasted Root Vegetables

By Jill Nussinow
This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.
  • Cuisine: American
  • Course: Side Dish


  • balsamic vinegar
  • celery root
  • chopped fresh or dried rosemary
  • garlic
  • Glaze
  • Japanese or regular sweet potatoes (not yams)
  • Maple Syrup
  • neutral oil
  • olive oil
  • Onions
  • parsnips
  • Rosemary
  • Salt and pepper
  • small turnips
  • Thyme
  • white or gold beets
  • winter squash


  1. Preheat the oven to 425°F.
  2. Combine all the vegetables in a baking dish. Add the olive oil, salt and pepper and toss well. Add the herb sprigs. Be sure that the vegetables are spread out so that they roast and not steam. Use more than one baking dish if you need to. Cover the dish.
  3. Bake for 40 minutes. Remove the cover and see if the vegetables are cooked through. Cook for another 5 minutes or until the vegetables are tender but not mushy. Remove the herb sprigs and add salt and pepper.
  4. While the vegetables are cooking, combine the glaze ingredients and cook for about 5 to 10 minutes until thickened and syrupy. Pour over the vegetables right before serving and stir to combine. Serve hot on a large platter.