Best-Roasted Vegetable Medley with Balsamic Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant mix of root vegetables caramelized to perfection, drizzled with a sweet-tangy balsamic reduction. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs carrots, parsnips, red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 2 cups carrots
• 2 cups parsnips
• 1 red onions
• 3 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Prepare vegetables: Preheat oven to 425°F (220°C). Peel and cut 2 cups carrots and 2 cups parsnips into 1-inch thick batons. Slice 1 red onion into 1/2-inch wedges.
2. Step 2: Toss: In a large bowl, combine vegetables with 3 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp dried thyme. Toss until evenly coated.
3. Step 3: Roast: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway, until edges are caramelized and tender.
4. Step 4: Make glaze: While vegetables roast, whisk 1/4 cup balsamic vinegar and 1 tbsp maple syrup in a small saucepan. Simmer over medium heat for 5-7 minutes until reduced to a syrupy consistency and coats the back of a spoon.
5. Step 5: Serve: Drizzle warm glaze over roasted vegetables, toss gently, and serve immediately with extra thyme for garnish.