Save to Pinterest A vibrant medley of roasted root vegetables, lacquered in a tangy-sweet balsamic glaze and finished with a crunchy pistachio topping, makes this dish perfect as a hearty side or vegetarian main. With beautiful colors and layers of flavor, it brings excitement to any table.
I first made this recipe for a weekend dinner with friends and it quickly became a favorite. The balsamic glaze deeply flavors the vegetables while the pistachio crunch adds a delightful texture that everyone enjoys.
Ingredients
- Carrots: 2 medium, peeled and cut into 1-inch pieces
- Parsnips: 2, peeled and cut into 1-inch pieces
- Sweet Potato: 1 medium, peeled and cubed
- Red Onion: 1 small, peeled and cut into wedges
- Beet: 1 medium, peeled and diced
- Balsamic Vinegar: 3 tbsp
- Pure Maple Syrup: 2 tbsp
- Olive Oil: 2 tbsp plus 1 tbsp for pistachio crunch
- Dijon Mustard: 1 tsp
- Sea Salt: 1/2 tsp for glaze, 1/4 tsp flaky for crunch
- Black Pepper: 1/4 tsp, freshly ground
- Pistachios: 1/3 cup shelled, roughly chopped
- Lemon Zest: 1/2 tsp (optional)
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss Vegetables:
- In a large bowl, toss carrots, parsnips, sweet potato, red onion and beet with olive oil, salt, and pepper from the glaze ingredients.
- Initial Roasting:
- Spread vegetables on baking sheet in a single layer. Roast for 25 minutes.
- Mix Glaze:
- Whisk balsamic vinegar, maple syrup, Dijon mustard, and remaining olive oil in a small bowl.
- Glaze & Finish Roasting:
- Drizzle glaze over vegetables. Toss gently to coat and return to oven for 15 minutes until caramelized and tender.
- Pistachio Crunch:
- Heat 1 tbsp olive oil in a small skillet over medium heat. Add chopped pistachios and toast 2 to 3 minutes until fragrant. Sprinkle with flaky sea salt and lemon zest, then set aside.
- Serve:
- Transfer glazed vegetables to serving platter. Sprinkle pistachio crunch over the top and serve warm.
Save to Pinterest We made this together for a holiday meal and even picky eaters went back for seconds. Sharing it family-style encourages everyone to dig in and enjoy new flavors.
Serving Suggestions
Try pairing these vegetables with a simple green salad or alongside roasted poultry for a festive touch.
Variations
Use other root vegetables such as turnips or rutabaga, or add a sprig of rosemary or thyme before roasting for extra flavor.
Nutrition Information
Each serving provides around 240 calories, 11 g fat, 32 g carbohydrates, and 4 g protein.
Save to Pinterest Finish with a sprinkle of flaky sea salt to elevate texture and flavor. It's a dish that truly celebrates seasonal produce.
Common Recipe Questions
- → What root vegetables work best for roasting?
Carrots, parsnips, sweet potatoes, beets, and red onions provide a balanced mix of sweetness and earthiness ideal for roasting.
- → How do you ensure the vegetables glaze evenly?
Toss the roasted vegetables gently with the balsamic glaze after initial roasting, then return to the oven to caramelize for an even coating.
- → Can pistachios be substituted?
Yes, other nuts like almonds or walnuts can be toasted and used for a similar crunch and flavor contrast.
- → Is it necessary to peel all the root vegetables?
Peeling enhances texture and presentation, but thoroughly washed and scrubbed root vegetables can be roasted unpeeled for added nutrients and rustic appeal.
- → How to add extra herbs to this dish?
Add fresh rosemary or thyme sprigs while roasting to infuse aromatic herbal notes that complement the glaze and vegetables.