Herb-Infused Roasted Root Vegetable Medley with Balsamic Drizzle

Recipe Collection: Side Dish

Herb-Infused Roasted Root Vegetable Medley with Balsamic Drizzle elevates your dining experience with its natural sweetness and earthy flavors. This vegetarian dish is perfect for any American holiday table, showcasing a harmonious blend of butternut squash, carrots, sweet potatoes, and more, all infused with aromatic herbs and a tangy balsamic glaze. Ideal for pairing with any main course or serving as a standalone dish, this recipe is sure to become a family favorite.

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Overview

Transform your holiday table with this elevated version of roasted root vegetables. Infused with aromatic herbs and a touch of balsamic glaze, this dish brings out the natural sweetness and earthy flavors of seasonal vegetables. Perfect for Thanksgiving or any special occasion, this recipe is sure to become a family favorite.

Diet Type

Vegetarian

Allergies

None

Cuisine

American

Serving Size: 10

Cooking Time: 45 minutes

Ingredients

• 1 Whole butternut squash, peeled
• 3 Whole carrots, sliced
• 1 Large sweet potato, sliced
• 1 Whole rutabaga, peeled
• 3 Whole parsnips, peeled
• 3 Whole turnips, peeled
• 0.25 Cups extra virgin olive oil
• 2 Teaspoons (tsp) kosher salt
• 1 Teaspoon (tsp) black pepper, ground
• 1 Teaspoon (tsp) garlic powder
• 1 Teaspoon (tsp) dried thyme
• 1 Teaspoon (tsp) dried rosemary
• 1 Medium Spanish onion, quartered
• 2 Tablespoons (tbsp) balsamic vinegar

Steps

1. Preheat the oven to 450 degrees F (230 degrees C).
2. In a large mixing bowl, combine the butternut squash, carrots, sweet potato, rutabaga, parsnips, turnips, and quartered onion.
3. Drizzle the vegetables with olive oil and toss to coat evenly.
4. Season the mixture with kosher salt, black pepper, garlic powder, thyme, and rosemary. Toss again to ensure even distribution of the seasonings.
5. Spread the vegetables in a single layer on a deep roasting pan.
6. Roast in the preheated oven for 45 minutes, stirring once halfway through to ensure even cooking.
7. In the last 5 minutes of roasting, drizzle the balsamic vinegar over the vegetables and toss gently.
8. Continue roasting until the vegetables are tender and golden brown around the edges.
9. Remove from the oven and let cool slightly before serving.

Enjoy your homemade Herb-Infused Roasted Root Vegetable Medley with Balsamic Drizzle!