Description
This Roasted Root Vegetables recipe features a colorful medley of carrots, sweet potatoes, parsnips, butternut squash, and red onion, seasoned with aromatic herbs and spices, then roasted to a perfect tender finish. Half of the vegetables are enhanced with a sweet and tangy maple balsamic glaze, while the other half is enriched with parmesan cheese and garlic herb flavors, making it a versatile and delicious side dish perfect for any meal.
Ingredients
Vegetables
- 1 pound medium carrots, peeled and chopped into 1 ½” pieces
- 1 pound sweet potatoes, peeled and chopped into 1 ½” pieces
- 1 pound parsnips, peeled and chopped into 1 ½” pieces
- 1 pound butternut squash, peeled and chopped into 1 ½” pieces
- 1 red onion, peeled and chopped into 1 ½” chunks
Seasonings & Dressings
- 3 tablespoons olive oil
- 1 teaspoon McCormick Thyme Leaves
- 1 teaspoon McCormick Dried Oregano
- 1 teaspoon McCormick Dried Parsley
- 1 teaspoon McCormick Garlic Powder
- 1/2 teaspoon McCormick salt
- 1/4 to 1/2 teaspoon McCormick pepper
- 1/4 teaspoon McCormick Ground Cumin
- 4 tablespoons balsamic vinegar, divided
- 1 tablespoon + 1 teaspoon pure maple syrup, divided
- 1/2 cup + 2 tablespoons freshly grated Parmesan cheese, divided
- 1 tablespoon melted butter (optional)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a 15 x 20-inch jelly roll pan with foil and spray it with nonstick cooking spray to prepare for roasting.
- Prepare Vegetables: In a large bowl, combine all the peeled and chopped vegetables. Add the olive oil along with thyme, oregano, parsley, garlic powder, salt, pepper, and ground cumin. Mix everything thoroughly, preferably using your hands, until all vegetables are evenly coated with the seasonings.
- Divide and Season Vegetables: Split the seasoned vegetables evenly into two separate bowls. To one bowl, add 3 tablespoons of balsamic vinegar and 1 tablespoon of maple syrup; stir well to coat the vegetables. To the other bowl, stir in 1/2 cup of freshly grated Parmesan cheese until combined.
- Roast Vegetables: Spread each seasoned vegetable mixture onto the prepared baking sheet in a single layer, keeping the two varieties separate. Roast in the preheated oven for 40 to 50 minutes until fork tender, stirring halfway through to ensure even cooking.
- Finish Maple Balsamic Vegetables: Once out of the oven, drizzle the maple balsamic roasted vegetables with 1 tablespoon of balsamic vinegar and 1 teaspoon of maple syrup. Stir gently to coat evenly.
- Finish Parmesan Garlic Herb Vegetables: Drizzle one tablespoon of melted butter over the Parmesan garlic herb vegetables, then sprinkle with an additional 2 tablespoons of freshly grated Parmesan cheese. Stir to distribute the butter and cheese evenly. Adjust salt and pepper to taste.
- Serve: Serve both versions of the roasted root vegetables warm as a flavorful side dish for your favorite main course.
Notes
- For a vegan option, omit the butter and Parmesan cheese or substitute with dairy-free alternatives.
- Ensure vegetables are cut into uniform pieces to ensure even roasting.
- Stirring halfway through roasting helps achieve even browning and tenderness.
- Use fresh herbs if available to enhance the flavor, but dried herbs work perfectly well.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days.
