Balsamic-Glazed Roasted Vegetables with Fresh Rosemary

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender roasted root vegetables tossed in a sweet and tangy balsamic glaze with aromatic rosemary. This mediterranean-inspired vegetarian ready in about 50 minutes pairs carrots, parsnips, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 peeled and chopped carrots, 2 peeled parsnips cut into 1-inch pieces, and 1 medium red onion cut into wedges.
2. Step 2: Add 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Toss everything until the vegetables are evenly coated with the glaze and herbs.
3. Step 3: Spread the vegetables in a single layer on a rimmed baking sheet and roast for 30-35 minutes, stirring halfway through, until the edges are caramelized and tender.
4. Step 4: Remove from oven and serve warm, drizzling any pan juices back over the vegetables.