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Roasted Root Vegetables Recipe

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 250
A delicious and hearty roasted vegetable dish featuring a variety of root vegetables, enhanced with herbs and balsamic vinegar.

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)
  • 3 tablespoons olive oil
  • 1 teaspoon McCormick Thyme Leaves
  • 1 teaspoon McCormick Dried Oregano
  • 1 teaspoon McCormick® Dried Parsley
  • 1 teaspoon McCormick Garlic Powder
  • 0.5 teaspoon McCormick® salt
  • 0.25 teaspoon McCormick® pepper
  • 0.25 teaspoon McCormick Ground Cumin
  • 4 tablespoons balsamic vinegar (divided)
  • 1 tablespoon pure maple syrup (divided)
  • 1 tablespoon plus 1 teaspoon pure maple syrup (divided)
  • 0.5 cup freshly grated Parmesan (divided)
  • 2 tablespoons freshly grated Parmesan (for topping)
  • 1 tablespoon melted butter (optional)

Instructions 

  • Preheat oven to 425°F (220°C). Line a baking sheet with foil and spray with nonstick spray.
  • Combine all vegetables with olive oil and seasonings; toss to coat evenly.
  • Divide vegetables into two bowls. Add balsamic vinegar and maple syrup to one, Parmesan to the other; mix well.
  • Spread vegetables on the prepared baking sheet and roast for 40-50 minutes, stirring halfway, until tender.
  • Finish by adding balsamic and maple syrup to the balsamic vegetables; drizzle with melted butter and top with Parmesan. Serve warm.

Notes

Stir vegetables halfway through roasting for even cooking and flavor.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Vegetables