Balsamic-Glazed Roasted Vegetables with Fresh Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

An assortment of root vegetables roasted until caramelized and finished with a tangy balsamic glaze and fresh thyme for an easy side dish. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium, cut into wedges red onion, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp fresh thyme leaves
• 2 tbsp balsamic vinegar

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 3 peeled and 1-inch chopped carrots, 2 peeled and 1-inch chopped parsnips, and 1 medium red onion cut into wedges.
2. Step 2: Drizzle the vegetables with 3 tbsp olive oil, sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tsp fresh thyme leaves. Toss thoroughly to coat all pieces evenly.
3. Step 3: Spread the vegetables in a single layer on a rimmed baking sheet.
4. Step 4: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
5. Step 5: Remove the baking sheet from the oven and immediately drizzle 2 tbsp balsamic vinegar over the hot vegetables, tossing gently to glaze evenly before serving warm.