Becky Luigart-Stayner; Jan Gautro
6 servings (serving size: about 1 cup)

Add subtle sweetness by roasting root vegetables like carrots, parsnips, turnips, and onions. It's easy and oh-so-delicious.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 7 ingredients in a shallow roasting pan; toss well. Bake at 450° for 1 hour, stirring after 30 minutes. Add parsley, vinegar, and pepper, tossing to coat.

Ratings & Reviews

aneresRN's Review

July 20, 2011
I've made this recipe at least half a dozen times because it's always such a huge hit. It tastes even better the next day after the balsamic and brown sugar have had a chance to soak in.

Tanaya's Review

March 30, 2009
I love roasted veggies, but could never find a recipe that turned out well. This one is perfect....even my non-eating veggies meat loving husband asks for this one again and again. The sweetness of brown sugar and balsamic vinegar makes the recipe! Great job!

hmsktm's Review

November 09, 2012
I had the same problems as a previous reviewer. Everything was over cooked after just 30 minutes. However, it had outstanding flavors and was very easy. I substituted butternut squash for the turnips. I will make it again shortening the cook time and possibly lowering the oven temp. This may even make an appearance at Thanksgiving.

yogimom7's Review

October 28, 2009
Made this just as the recipe is written but added some cubed butternut squash. Fabulous!!! My husband and I both loved it and will definitely make it again. Great flavors, pretty presentation, will probably add to the holiday table.

KrisRDH's Review

October 15, 2011
Great recipe, will make again for sure, I did add the butternut squash and some Yukon gold potatoes. Served 6 with quite a bit left over for another meal.

GayleR's Review

October 26, 2011
A wonderful recipe that I've used many times. Great as written, but feel free to substitute root vegetables as needed. Since my previous rating disappeared I will rate it again... still a 5.

Gibby007's Review

November 26, 2011
I was suspect of this recipe since I've never roasted vegetables for an hour not to mention with brown sugar. Sounded like a recipe for burned vegetables to me. Fortunately I checked and stirred after 20 minutes and pulled them out at 25 minutes after they were only slightly burned. I'm surprised no other reviewers reported a similar experience. The flavor was good so I may try this again maybe adding a bit more oil and probably stirring at 10 mins and removing from oven at 20 mins or perhaps lowering the oven temperature by 25 degrees.

JNBank's Review

December 16, 2013
fantastic side dish. all loved at or party

hcamp29's Review

January 22, 2010
I'm surprised that more people haven't tried and rated this. It's sooooo good and easy! Rich flavor--a great winter dish. I will make again.

easy & very good

December 27, 2016
Made to recipe using carrots, parsnips & onions.  Roasted 1st 30 min at recipe's 450° setting and 2nd 30 min at 350° (to match temp/time needed for potatoes).  Excellent results.  Served with CL's asiago potato gratin and Serious Eats' prime rib with red wine jus.  Very good x-mas dinner.