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Home » All Recipes » Side Dish » Balsamic Roasted Root Vegetables

Balsamic Roasted Root Vegetables

Gluten-freeGrain FreeKosher for PassoverPaleoVegan

Published on: November 9, 2019 Last modified: March 11, 2020

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The ultimate veggie side dish. Stunning presentation. Easy to make, sheet pan recipe for balsamic roasted root vegetables. Naturally vegan, gluten-free, healthy and TASTY!

Balsamic roasted root vegetables scooped from sheetpan to beautiful serving bowl.
Simple Recipe, Beautiful Presentation.

If you’re looking for a hard working side dish—one that is equally tasty, beautiful, nutritious and easy to make—look no further. This recipe for balsamic roasted root vegetables is all that, and more. One sheet pan, a few minutes to prep and then into the oven to roast. Vegetables never looked so beautiful. The perfect side dish for Thanksgiving, or everyday.

A tray of colorful root vegetables ready to roast.
Easy Sheet Pan recipe for roasted root vegetables.

I love an easy recipe for roasted veggies. Roasting vegetables at a high temperature is a delicious way to bring out their natural sweetness. You can choose any variety of seasonal vegetables with this recipe. I used acorn squash, fennel, brussels sprouts, carrots and onions. I like the way the colors coordinate and love the artful presentation when the veggies are cut into larger chunks.

colorful yellows and oranges of squash and carrots highlight a tray of balsamic roasted veggies.
The colors are where all the vitamins are.

Are balsamic roasted root vegetables healthy?

This recipe for balsamic roasted root vegetables is deceiving. I see a stunning plate full of colorful vegetables. How can something so beautiful be so nutrient dense?

  • Acorn Squash: rich in fiber, Vitamin C, potassium, magnesium.
  • Carrots: great source of beta carotene, fiber, Vitamin K and antioxidants.
  • Fennel: loaded with fiber, potassium, folate, vitamin C and phytonutrients.
  • Brussels Sprouts: rich in fiber, vitamins, minerals and anti-oxidants
  • Purple Onions: Full of compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.
Yellow Squash, Orange Carrots, Green Brussels Sprouts, Fennel and Fennel Fronds. Bright and colorful in a bowl.
A nutritious and delicious side dish that’s vegan, gluten-free and colorful.

Here’s an opportunity to nourish that’s as easy as it is pretty. Sometimes beauty does have brains….or, at least substance!

How to cut acorn squash

I used to be intimidated by whole squash. When I finally decided to try acorn squash, I first made this easy mashed version because it was delicious and didn’t need to be sliced. I tasted roasted acorn squash with the skin still on—what? You can eat the skin? Game Changer! I finally bought myself a sharp knife and never looked back. Acorn squa

Step by Step Prepping acorn squash. Halve. Scoop out seeds. Slice.
No need to peel the acorn squash. Halve. Scoop out the seeds, and slice into wedges.
  • Thinly slice off the top (including stem if it’s still intact) so you have a flat surface. You want to be able to place the squash down securely on a cutting board without it rolling or wobbling.
  • Cut through both ends with a sharp knife to halve the acorn squash.
  • Use a spoon to scoop out the seeds. A grapefruit spoon works nicely for this. The seeds can be dried and roasted the same way you would roast pumpkin seeds.
  • Lay the flat (cut) side of the squash down on the cutting board and slice into wedges.

How to trim and slice fennel:

Step by Step photos on how to slice fennel.
No need to be intimidated by the fennel. It’s easy to trim and slice.
  • Cut off the fronds from the top. I like to save the delicate leaves for garnish when the roasted veggies have come out of the oven.
  • Trim off the woody bottom and stand the fennel bulb up on the newly flat surface.
  • Cut through the top to halve the bulb.
  • Place cut side down and slice to desired thickness.
Balsamic Glaze poured over a bowl full of colorful vegetables.
Balsamic Marinade brings out the sweetness of simple vegetables.

Thanksgiving comes with so many menu givens. It’s a hard holiday to throw in anything new and different. Everyone has their expectations and those items can never be taken off the menu. Vegetables and healthy food don’t seem to be top of the list for many. Years ago, I discovered that a vegetable medley is the way to go. This way I can insert plenty of nutrition and variety with little effort and it’s great for those suffering from decision fatigue too!

Big chunks of colorful veggies.
A beautiful bowl full of goodness…..a side dish that can easily hold its own in a crowd of contenders.
Continue to Content
Yield: 10 servings

Balsamic Roasted Root Vegetables

Big chunks of colorful veggies...perfect for a Thanksgiving Side Dish.

Easy sheet pan recipe with big chunks of classic root vegetables roasted in a balsamic glaze. Healthy side dish of caramelized veggies with a gorgeous presentation.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Vegetables

  • 1 acorn squash
  • 1 large bulb fennel
  • 1 large puple onion
  • 1 lb. carrots
  • 1 lb. brussels sprouts
  • Coarse Sea Salt + Pepper to taste

Marinade

  • 1/4 cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon maple syrup
  • 3 cloves garlic, pressed
  • 1 teaspoon cinnamon
  • 1 teaspoons cumin
  • 1/2 teaspoon oregano

Instructions

  1. Preheat oven to 425
  2. Prepare vegetables and place in a large bowl. SQUASH: halve, scoop out seeds with a spoon, place cut side down and slice into long, thin wedges. FENNEL: Trim off fronds on top (save for garnish) and a thin slice off the bottom core. Cut in half and then into thin slices. ONION: Halve and then slice thinly. CARROTS: Cut into long spears. BRUSSELS SPROUTS: trim bottoms and halve any larger sprouts.
  3. Prepare Marinade: Whisk together all ingredients and pour over veggies. Toss to evenly coat.
  4. Transfer veggies to rimmed baking sheet in one layer. Use 2 baking trays iIf necessary. Sprinkle generously with coarse sea salt and freshly ground pepper.
  5. Roast for 30 minutes, until squash and carrots are tender when pierced with a fork.

Notes

MEAL PREP: You can let vegetables sit in marinade for several hours/overnight in the fridge. Bring to room temperature and then proceed to roast in preheated oven.

Leftover Veggies can be reheated in 400 degree oven for 15 minutes, until heated through.

Recommended Products

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Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 129Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 44mgCarbohydrates 15gFiber 4gSugar 5gProtein 2g

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

© Debra
Cuisine: Healthy / Category: Side Dish

Filed Under: Gluten-free, Grain Free, Holidays, Kosher for Passover, Paleo, Side Dish, Thanksgiving, Vegan, Veggies

Previous Post: « Roasted Delicata Squash Recipe
Next Post: Stuffed Butternut Squash Recipe »

Reader Interactions

Comments

  1. Sonia

    November 22, 2019 at 7:40 am

    Oh my goodness! Such a colorful and vibrant looking dish... I am always looking for some vegetarian sides for my Thanksgiving menu and this is just perfe!
    Reply
    • Debra Klein

      November 22, 2019 at 11:24 am

      Absolutely what I was thinking! Happy and Healthy Holiday to you Sonia.
      Reply
  2. Lori | The Kitchen Whisperer

    November 22, 2019 at 9:33 am

    Oh wow this sounds perfect not only for Thanksgiving but for a delicious weeknight dish! The marinade sounds divine too!
    Reply
    • Debra Klein

      November 22, 2019 at 11:24 am

      YES! Easy enough for a busy weeknight and such a tasty way to eat the veggies.
      Reply
  3. Christie

    November 22, 2019 at 4:50 pm

    I LOVE roasted vegetables! Never tried them with balsamic. Looks delicious!
    Reply
    • Debra Klein

      November 23, 2019 at 10:14 am

      Oh....I'm sure you'll be a fan in no time. The balsamic brings out the natural sweetness of the veggies.
      Reply
  4. Pavani

    November 22, 2019 at 11:43 pm

    That is such a colorful and inviting roasted veggie recipe. Marinade with balsamic vinegar sounds so flavorful and delicious.
    Reply
    • Debra Klein

      November 23, 2019 at 10:14 am

      Exactly....the marinade brings out the best in the flavors of the veggies and it's a beautiful dish to serve as well.
      Reply
  5. Estelle Forrest

    July 29, 2020 at 5:18 pm

    What a goregous and vibrant meal! So many colors and the sweet tang of Balsamic. I can't wait to try this.
    Reply
    • Debra Klein

      July 30, 2020 at 11:14 am

      Thank you. It's a great recipe that is also versatile to use the root vegetables you have on hand.
      Reply
  6. Marina

    July 30, 2020 at 6:13 am

    Love root vegetables and balsamic vinegar adds fantastic flavour to them. Thank you for this great recipe
    Reply
    • Debra Klein

      July 30, 2020 at 11:15 am

      You're welcome! This one is quick and easy too.
      Reply
  7. Leslie

    July 30, 2020 at 1:02 pm

    This recipe is indeed a beautiful presentation! What a great use of so many vegetables!
    Reply
  8. Kathryn Donangelo

    July 30, 2020 at 1:04 pm

    There are so many wonderful veggies in this dish, it was delicious!
    Reply
  9. Linda

    July 30, 2020 at 2:23 pm

    Oh yum! This sheet-pan veggies has a lot to offer. Not just vibrant colors, but also how easy and delicious it is. Best part is easy prep and easy cleanup!
    Reply
    • Debra Klein

      July 30, 2020 at 2:37 pm

      Exactly! I love a good sheet pan recipe.
      Reply
  10. Angela Pagliarello

    August 26, 2020 at 7:06 am

    Thank you for this recipe :)
    Reply
    • Debra Klein

      August 26, 2020 at 9:53 am

      You're welcome.
      Reply
  11. Amanda Marie Boyle

    August 26, 2020 at 11:08 am

    Looks so good! I'm not really a fan of fenel, but might still have to try it like this!
    Reply
    • Debra Klein

      August 26, 2020 at 5:02 pm

      The fennel gets sweet and caramelized, and loses its licorice flavor when it's roasted...give it a try, you may be surprised.
      Reply
  12. Artemis Eats

    August 26, 2020 at 6:02 pm

    That looks like a tray of sunshine ! Would you recommend a dish from your website to cook with it ?
    Reply
    • Debra Klein

      August 26, 2020 at 11:26 pm

      Thank you. Yes, you can serve this with meatloaf.
      Reply
  13. Alexandra

    August 26, 2020 at 6:22 pm

    This is the kind of meal that makes me so happy - delicious roasted veg. Perfect paired with some crusty bread :)
    Reply
    • Debra Klein

      August 26, 2020 at 11:24 pm

      Makes me happy too!
      Reply
  14. Magali

    August 26, 2020 at 7:12 pm

    This is definitely my kind of recipe. Simple and so delicious. I have pinned it to try it later on. Good job!
    Reply
    • Debra Klein

      August 26, 2020 at 11:23 pm

      Thank you!
      Reply
  15. Sanna

    August 28, 2020 at 3:16 am

    Roasted veggies are really delicious. Perfect with balsamic vinaigrette.
    Reply
    • Debra Klein

      August 28, 2020 at 10:50 am

      Right? The perfect cozy side.
      Reply
  16. Maren

    August 28, 2020 at 3:42 am

    These sound like the perfect side
    Reply
    • Debra Klein

      August 28, 2020 at 10:49 am

      Thank you.
      Reply

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