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

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.

JNBank's Review

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

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.

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.

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.

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.

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.

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.

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.

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!