“The Roots” Balsamic Roasted Root Vegetables

Prep Time 15 mins
Cook Time 33 mins
Total Time 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

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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. 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!

  4. Gerry @ Foodness Gracious

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

  5. Heather of Kitchen Concoctions

    I absolutely love any veggie when it is roasted! So this sounds amazing and so does that restaurant! If I ever make it to Tampa it will be at the top of my list to try!

  6. Kathleen

    I’d love to know what the balsamic glaze is myself. I’ve never heard of it, it sounds fantastic. How do you make it? Please share, this recipe will not be the same without it.

    1. Jessica

      Hi Kathleen,

      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. But it is cheaper if you can find it at the grocery store!

      P.S. Yes, you can make it…but it’s easy to overcook it and it will seize up instead of staying like a syrup. Plus I love having a bottle around to drizzle over fresh mozzarella & cherry tomatoes for a snack. YUM! πŸ˜‰

  7. Aggie

    I love those kind of dishes at restaurants, the ones you just can’t help but order & finally have to recreate at home. I have several of those πŸ™‚

    This looks amazing & something I could eat weekly. Serious yum.

  8. jean aldridge

    hi, is the balsamic glaze a balsamic vinegar reduction or is it what is left as drippings from the roasted veggies? thanks!

    1. Jessica

      Hi Jean,

      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. But it is cheaper if you can find it at the grocery store!

  9. Wendy

    Isn’t it wonderful when you figure out how to make at home something you really love from a restaurant! These veggies look worth figuring out. πŸ™‚

  10. Eileen

    Roasted roots are one of my favorite winter foods! I’ve never tried it with balsamic, though. Can I claim to be a real foodblogger without using balsamic vinegar? Discuss. πŸ™‚

  11. Joanne @ Fifteen Spatulas

    Roasted root vegetables are killer, and I’m always amazed by how many people have never tried parsnips! Oh they’re so good.

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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.
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