Roasted Root Vegetables
Shared with me by: Ben (son)
Our Son made for us May 2025.
Paired especially well with his Bourbon Braised Short Ribs
Ingredients
- 1 lb. sweet potatoes, cut into 1-1/4 inch cubes
- 3/4 lb. carrots, cut into 1-1/4 inch pieces
- 3/4 lb. parsnips, cut into 1-1/4 inch pieces
- 1 acorn squash, seeded, peeled and cut into 1-1/4 inch pieces
- 1 large red onion, peeled, with root end left intact, cut into 1/2-inch wedges
- 1/4 c. extra-virgin olive oil
- 3 Tbls. good balsamic vinegar (18 year or older)
- 2 Tbls. maple syrup
- 1 Tbls. fresh thyme leaves or rosemary
- salt and pepper, to taste
Instructions
Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl.
Add olive oil, vinegar, syrup, and thyme.
Season generously with salt and black pepper. Toss to coat.
Spread vegetables on prepared pan(s) in a single layer.
Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring halfway through.