Balsamic Glazed Roast Vegetables

Total Time
1hr 10mins
Prep 5 mins
Cook 1 hr 5 mins

Here's a great way to jazz up some root vegies from Sfi. I usually add spuds & carrots to mine too!

Ingredients Nutrition


  1. Preheat oven to 220°C Line a large roasting pan with baking paper. Remove core from parsnip (if woody) and cut into similar sized chunks to swede and turnip. Spread vegetables in a single layer in roasting pan.
  2. Make balsamic glaze: Place oil, maple syrup, vinegar, garlic and salt and pepper in a screw-top jar. Secure lid and shake to combine. Heat a frying pan over medium-high heat. Add glaze and cook, stirring occasionally, for 5 minutes or until hot.
  3. Pour glaze over vegetables and toss gently to coat. Roast vegetables, turning once, for 1 hour or until tender. Season with salt and pepper and serve with roast, grilled or pan-fried meat.


Most Helpful

Even though DH didn't care for this dish, it gets 5 stars because two 6 year old girls ate it willingly, as long as we told them it was made out of white carrots and potatoes. ;) I really liked the flavor, but I normally like root veggies and balsamic vinegar and he doesn't. This recipe was so easy. Served in tortillas with vaca frita.

**Tinkerbell** February 18, 2013

I have made this several times and what a delicious way to serve vegies! I use whatever I have on hand and it always turns out yummy. Thanks a bunch for sharing this little beauty!

LeanneF December 20, 2011

DH loves this because he likes all root vegetables. Certainly improves plain old turnip and a great addition to my vegetable files. Thanks for submitting.

waynejohn1234 June 09, 2008

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