Oven-roasting brings out the natural sweetness of many vegetables — especially root vegetables. Even seasonings are optional — roasting brings out such incredible flavors that it’s best to keep it simple. In most cases, just the lightest sprinkling of salt and pepper is all you’ll need. This medley of balsamic and maple roasted vegetable gets an extra flavor kick with vinegar and syrup in perfect balance.
The nice thing about most any kind of roasted vegetable preparation is that you don’t have to slavishly follow a recipe — there’s not much more to them than cut, toss with oil, and roast in a hot oven until lightly and evenly golden.You can vary the vegetables suggested here, as well as the amounts. And make sure to explore the variations following the recipe box.
This is a fantastic side dish for any kind of cool-weather meal. In addition, here are a few ideas for ways to serve this both as a main dish and a salad:
- To make this a main dish, serve on a bed of cooked lentils or quinoa.
- This can be transformed into a delicious salad. Let the vegetables cool and serve over mixed greens. Give the salad a little crunch with sliced red bell peppers.
- While you have the oven going, roast some tofu or tempeh in teriyaki marinade (or even bottled or homemade sesame-ginger dressing) to serve alongside these yummy roasted veggies.
- Leftovers are delicious in wraps. Chop a bit more finely so that they wrap up more easily. Spread a wrap with hummus, add a handful of leafy greens and a dollop of these roasted vegetables, roll up, and enjoy a delicious lunch or dinner.
- 2 medium beets (red or golden), peeled and cut into bite-sized chunks (see note)
- 6 medium carrots, quartered lengthwise and cut into 3-inch sections (or 2 cups baby carrots)
- 1 pound tiny new potatoes or fingerlings, cut in half
- 1/2 pound brussels sprouts, trimmed and halved
- 1 medium onion, quartered and sliced
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- Salt and freshly ground pepper to taste
- Fresh rosemary or dill leaves for garnish, optional
- Preheat the oven to 425º F.
- Prepare all the vegetables as directed, and place in a large mixing bowl.
- Combine the oil, syrup, and vinegar in a small bowl and whisk together. Drizzle into the vegetables and stir together.
- Transfer the mixture to a parchment-lined roasting pan. Bake for 25 to 30 minutes, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
- Season with salt and pepper; then transfer to a covered serving container and keep warm until serving. Garnish with fresh rosemary or dill, if you’d like.
Peeling raw beets is challenging. Partially cooking them, either in a saucepan covered in water, or in the microwave (about 2 minutes per raw beet) really helps. Cook just until you can poke through about a quarter inch into the beet. Let the beets cool to room temperature (if you need to expedite this, plunge them into a bowl of ice water). To minimize the mess when cutting, peel the beets over the trash or compost container, then slice or chop them on a cutting board covered with wax paper.
See variations and serving suggestions following the recipe box.
Amount Per Serving:Calories: 158 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 110mg Carbohydrates: 32g Fiber: 5g Sugar: 10g Protein: 4g
- Stir in ribbons of collard greens or lacinato kale, about 10 minutes before the vegetables are done.
- Substitute other vegetables each time you make this Other root vegetables that work well are sweet potatoes, parsnips, daikon radish, turnip, and rutabagas. Try cauliflower and/or broccoli in place of brussels sprouts..
- Add some chopped garlic to the mix for even deeper flavor.
Photos: Jeni photo