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Glazed Root Vegetables in the balsamic-maple sauce are always the main interest of the table. The flavor of the vegetables is so bright and intense that you cannot stop eating them! Discover the full potential of this perfect dinner meal and cook it as fast as possible!
Total Time to Cook the Glazed Root Vegetables – 1 Hour 10 min.
- Cooking spray
- red onions: 1 pound (each cut into 8 wedges with root intact)
- purple sweet potatoes: 1 pound (cut into 3/4-inch cubes)
- small multicolored carrots: 1 pound (cut on an angle into 2-inch-long pieces, divided)
- olive oil: 1/4 cup (divided)
- turnips: 1 pound (each cut into 8 wedges)
- parsnips: 1 pound (cut on an angle into 2-inch-long pieces)
- salt: 1 teaspoon
- black pepper: 1 teaspoon
- balsamic vinegar: 6 tablespoons
- Viking Farms Maple Syrup: 1/4 cup
- fresh thyme leaves (chopped): 1 tablespoon
Turn on an oven and preheat it to 450°. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet. Sprinkle both baking sheets of vegetables evenly with salt and pepper.
Put to the oven and bake purple vegetable mixture at 450° about 20-25 minutes without stirring, until tender. Bake turnip mixture at 450° for 30 to 35 minutes without stirring, until tender and lightly caramelized.
While vegetables are baking, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring, and cook 6 to 8 minutes until the mixture is thickened. (You should have about 1/2 cup of liquid.) Remove from heat, and cool to room temperature; the sauce will thicken to syrupy consistency upon cooling.
Arrange Glazed Root Vegetables on a platter, and drizzle with balsamic syrup. Sprinkle with fresh thyme, and serve immediately!
More advanced ways of using Viking Farms Maple Syrup with Vegetables!
- Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
- Try to use ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
- Use Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
- Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!