“The Roots” Balsamic Roasted Root Vegetables

Prep 15 mins
Cook 33 mins
Total 48 mins

“The Roots” Balsamic Roasted Root Vegetables are an easy to make side dish for weeknight dinners. These delicious roasted vegetables have a perfect sweet and savory flavor combo.

If you love using balsamic in your recipes then you should also try my Balsamic Roasted Salmon and these Bacon Balsamic Deviled Eggs.

Balsamic Roasted Vegetables Recipe

These Roasted Root Vegetables Are One Of My Favorite Things To Eat

One of my favorite restaurants in Tampa, Ella’s Folk Art Cafe, serves a dish called “The Roots”. Every time we get the chance to go there, I have a hard time forcing myself to order anything else. The description on their website goes like this:

The Roots Grilled Sweet Potato and Grilled Feta over Parsnip Puree and Herb Vinaigrette. Served with a Root Vegetable Chip & Pecan Salad and drizzled with Balsamic Reduction.

It sounds like heaven right? The sweet and savory flavors in combination with the hearty root vegetables make for a delicious dinner… Plus, it’s the perfect entree to order when I plan on stealing bites from everyone else’s dinner. πŸ™‚

Balsamic Roasted Root Vegetables Recipe

This Roasted Vegetable Recipe Is An Easy Side For Weeknight Dinners

Last month. my girl Megan over at Country Cleaver, made some Balsamic Roasted Root Vegetables. Immediately my mind went to the last time I had “The Roots” at Ellas (before Christmas!) and I new it was time I try to recreate it in my own kitchen.

Megan used cabbage and as hard as I may try, I just can’t get on the cabbage band wagon…plus she kept it healthy with no extra toppings. Ella’s version is a little more involved with parsnip puree and has a bunch more steps for things like a vinaigrette, but I wanted to keep it simple enough that I could have it for week night dinners.

Once it was all put together, I didn’t miss anything with this rendition versus the one at Ella’s! I am so happy with how this turned out that I might actually be able to start ordering different things at Ella’s…well, maybe. πŸ˜‰

Yield: 4 servings

"The Roots" Balsamic Roasted Root Vegetables

Roasted Root Vegetables Recipe

"The Roots" Balsamic Roasted Root Vegetables are an easy to make side dish for weeknight dinners. These delicious roasted vegetables have a perfect sweet and savory flavor combo.

Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes

Ingredients

Roasted Vegetables

  • 10 oz Pearl Onions
  • 2 medium sweet potatoes, peeled and diced in 2 inch chunks
  • 3 parsnips, peeled and diced in 2 inch chunks
  • 1/4 cup olive oil (or butter, melted)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon balsamic glaze
  • big pinch of kosher salt & fresh ground pepper

Toppings

  • chopped pecans
  • crumbled feta
  • parsley, minced
  • balsamic glaze, for drizzling

Instructions

Preheat oven to 400°F. Grease a baking pan, set aside.

To quickly peel Pearl Onions: Bring a small pot of water to boil. Drop in pearl onions and let boil for 3 minutes. Transfer onions to cool water immediately. Using a sharp knife, cut off root end of onion and squeeze the other side. Onion will pop out.

Place onions, sweet potatoes and parsnips in a large bowl. In a small bowl, whisk together olive oil, balsamic vinegar, balsamic glaze, salt and pepper. Pour balsamic mixture over veggies and toss to coat.

Transfer veggies to prepared baking pan and spread in an even layer. Roast veggies, stirring every 15 minutes, until tender. About 30 minutes.

Top veggies with pecans, feta, parsley and a drizzle of balsamic glaze. Serve immediately.

Notes

Recipe Note: I am getting a lot of questions about Balsamic Glaze. Balsamic Glaze can be purchased at most grocery stores right next to the Balsamic Vinegar. I buy mine at Publix for like $7, but if you can't find it, Amazon sells it by the 2 pack.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 497Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 6mgSodium: 135mgCarbohydrates: 43gFiber: 8gSugar: 19gProtein: 7g

Categories

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

30 Responses
  1. Marglt

    When I think ROOT, I think and LOVE, Roasted BEETS and BRUSSEL SPROUTS! My husband and I usually sit by the oven door and “test them,” so many times, there are scarce few left that actually make it onto our plates! I love the ones you used, I would just have to use MORE! I only found your site tonight and cannot get up….thank goodness I made spaghetti sauce yesterday and had a spaghetti squash I could throw in the pressure cooker tonight!! Whew!

  2. Christine @ Cooking with Cakes

    yum this sounds delicious!

    I have a tried and true roasted veggie recipe with zucchini, eggplant, peppers, and onion – I also dredge them in a balsamic/evoo marinade, so you’re inspiring me to post it on my site!

    also.. I now may add sweet potato πŸ™‚

  3. Alyssa

    Roasted root vegetables almost make Wisconsin winters bearable. I love your addition of the pearl onions to the mix!

  4. Georgia @ The Comfort of Cooking

    Awesome recipe! This looks so flavorful and delicious. I love throwing a big mess of winter vegetables onto a pan with simple flavorings. Super yum!

  5. Gerry @ Foodness Gracious

    I love parsnips and sometimes use them in place of potatoes to make mash! This mixture looks amazing though πŸ™‚

Share a Comment

Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks
Skip to Recipe