"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 Time15 minutesminutes
Cook Time33 minutesminutes
Total Time48 minutesminutes
2medium sweet potatoes, peeled and diced in 2 inch chunks
3parsnips, peeled and diced in 2 inch chunks
¼cupolive oil, or butter, melted
big pinch of kosher salt & fresh ground pepper
balsamic glaze, for drizzling
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.
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.