Main Dishescarlsbadcravings5.0
Roasted Root Vegetables Recipe
These Roasted Root Vegetables are made 2 ways in one pan for twice the flavor! In this recipe, both Maple Balsamic and Parmesan Garlic Herb vegetables roast on the same baking tray to deliver two dynamic sides worthy of your Thanksgiving table.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat oven to 425 degrees F. Line a 15 x 20 jelly roll pan with foil and spray with nonstick cooking spray.
2
Add all of the vegetables to a large bowl followed by olive oil and all seasonings. Stir until evenly coated (I find it easiest to use my hands).
olive oil3 tablespoons
3
Evenly divide the vegetables into two bowls (you can keep the bowl you just used). Add 3 tablespoons balsamic vinegar and 1 tablespoon maple syrup to the vegetables in one bowl. Stir to evenly coat. To the second bowl, stir in 1/2 cup freshly grated Parmesan. Stir to evenly combine.
balsamic vinegar (divided)4 tablespoons
4
Spread vegetables onto prepared baking sheet in a single layer. Roast for ⏱️ 40-50 minutes, or until fork tender, removing the tray half way through cooking and stirring vegetables (keeping the two kinds of roasted vegetables separate).
5
Remove roasted vegetables from the oven. Add 1 tablespoon balsamic vinegar and 1 teaspoon maple syrup to the Maple Balsamic Vegetables and stir to evenly coat.
balsamic vinegar (divided)4 tablespoons
6
Drizzle one tablespoon melted butter over Parmesan Garlic Herb Vegetables and sprinkle with 2 tablespoons freshly grated Parmesan. Stir to evenly coat. Season with additional salt and pepper to taste. Serve warm.
butternut squash (peeled and chopped in to 1 ½” pieces)1 poundmelted butter (optional)1 tablespoon
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