Roasted Root Vegetables with Balsamic Vinegar

Bookmark and Share

Adapted from The Roasted Root Blog

I really wanted to highlight foods that are generally plentiful this time of the year and are great for those holiday gatherings while also being healthy. This is one of my simple, go-to recipes that is kid-friendly and can be dressed up or down. It can also be adapted to a variety of whatever root vegetables and winter squash you have on hand.


  • 1 rutabaga (peeled and cubed)
  • 1 turnip (cubed)
  • 2 parsnips (peeled and cubed)
  • 3 to 4 carrots (chunky diced)
  • 3 to 4 beets (peeled and cubed)
  • 1 winter squash (cubed Butternut, Delicata, or other type)
  • 1-2 sweet potatoes or yams (peeled and cubed)
  • 1 leek or red onion (diced)
  • garlic (minced, 4-6 cloves)
  • extra virgin olive oil (4 tablespoons or so)
  • a good aged balsamic vinegar (3 tablespoons or so)
  • spices of your choice (I like cumin, salt, black pepper, ginger, oregano or rosemary)


  1. Preheat oven to 375 degrees.
  2. Chop all the vegetables and place in a large bowl.
  3. Add the olive oil, vinegar and spices to the vegetables and mix to coat thoroughly.
  4. Spread out in a casserole dish or baking sheet. Bake for 30 minutes, remove from oven, stir vegetables well, replace back into the oven.
  5. Turn the heat up to 415 degrees for another 25 minutes or so until the vegetables are fork tender.

We don't have any comments on this story.   Be the first to write one!

Back to the December 2019 Newsletter