Balsamic Roasted Root Vegetables with cumin and oregano make for an excellent healthy side dish loaded with antioxidants and Vitamins. This immunity-boosting dish goes well alongside virtually any main entrée.

Balsamic Roasted Root Vegetables in a large casserole dish with a golden napkin to the side. Fresh out of the oven, ready to serve

Looky here, we’re going back to my original roots!

I shared this Balsamic Roasted Root Vegetables recipe way back in 2012 and decided it was due for an update.

In spite of the fact this recipe came from my very first year of blogging, it has maintained steady traffic during every holiday season ever since.

And for good reasons!

First, it uses fresh, seasonal vegetables for a healthy side dish.

Secondly, roasting vegetables has a magical way of bringing out all of the natural deliciousness in vegetables. 

And finally, the herby balsamic flavors in this dish just pair so nicely with the root veggies.

One major bonus? Root vegetables are powerhouses when it comes to nutrition.

root vegetables sitting on top of a kitchen towel, ready to be chopped up.

All things considered, this delicious healthy side dish is perfect for enjoying throughout the fall and winter months when root vegetables are in season.

For those who like having a cleaner side dish to offset some of the richness of holiday meals, these roasted root vegetables are a great go-to!

Why Are Root Vegetables So Cool?:

Root vegetables are extremely high in nutrients, which is one reason I am drawn to them. 

For instance, yams and sweet potatoes are high in Vitamin A, Vitamin C and are a better source of potassium than bananas!

Beets are high in iron, antioxidants, Vitamin B and protect the liver from oxidative stress. 

Ginger is touted as an amazing digestive aid, helping food move along the digestive tract (motility), and relieving a variety of GI issues including nausea, flatulence, and constipation.

And the list goes on!

Close up image of balsamic roasted root vegetables.

While each root vegetable has its own unique micronutrient (and macronutrient) profile, in general each and every one of them is high in health benefits relative to its calorie content. 

In this sense, most root vegetables are considered superfoods.

But more simply, I consider them to be an easy win for taking in some vitamins while also enjoying their naturally sweet and creamy flavors and starchy texture.

What Are Root Vegetables?:

Some common examples of root vegetables that you will find at most grocery stores are as follows. 

Carrots, beets, rutabaga, kohlrabi, celeriac (also known as celery root), turnips, yuca root (also known as cassava), parsnips, sweet potato, yam, ginger, kava, and more!

Let’s discuss some tips and tricks for roasting vegetables.

Tips for Roasting Vegetables:

  1. Variety. Combining a variety of flavors by using various vegetables (like cauliflower, asparagus, carrots, etc) enhances the overall flavor profile of roasted vegetables. In this case, we have some earthy flavors paired with sweet flavors from the rutabaga, sweet potato, and carrots.
  2. Seasonings. Dried herbs and spices such as ground cumin, oregano, Cajun seasoning, chili powder, garlic powder, and lemon pepper go well on roasted vegetables. They help bring flavor nuance to the dish. Feel free to use your favorite seasonings.
  3. Casserole dish. Some people roast using a baking sheet but I like my veggies to get cozy. They help each other steam and the flavors come together in a magical way such that the roots are nice and soft on the inside but have that golden crust on the outside. 
  4. Oil. Because veggies are low in fat, you’ll need to add a little fat to not only keep them from burning but to also add flavor. I use avocado oil, olive oil or grapeseed oil. Experimenting with infused oils (such as lemon, basil, or jalapeño-infused oils) works great too!
  5. Salt. If you think vegetables are gross, it’s not their fault. Add salt if you need more flavor. You’d be surprised how different food tastes with a little salt.
  6. Temperature. Roasting at 375 or above is the way to go in order to get the best texture. If you roast at too low a temperature, your vegetables may end up mushy yet still undercooked in the middle. The higher temperature ensures the inside cooks thoroughly and the outside becomes a little crispy.
  7. A touch of liquid. I add balsamic vinegar (about 3 tablespoons) almost every time I roast vegetables. It gives them a rich, caramelized flavor. Another option would be adding vegetable broth or chicken stock.
  8. Time. The only effort roasting vegetables requires is the chopping, but they do take a while to bake. You can make roasted veggies in stages by chopping the vegetables ahead of time and setting aside 50 minutes to an hour for them to bake.
  9. Size. A lot of people roast ginormous hunks of vegetables. This is fine, but it’s not my style. I like smaller bite-sized veggies because I think both the flavor and texture turn out better. 

And with that, let’s roast some vegetables!

How to Make Balsamic Roasted Vegetables:

Preheat the oven to 400 degrees Fahrenheit and chop all of the vegetables into similar sizes.

Transfer all of the vegetables to a large casserole dish.

Raw root vegetables in a casserole dish, chopped and ready to be roasted

Add in the seasonings, avocado oil, balsamic vinegar, and pure maple syrup. 

Balsamic vinegar being poured into the casserole dish with the root veggies.
Pouring olive oil into the casserole dish with the vegetables.

Use your hands to toss everything together until all of the vegetables are well coated in oil, balsamic, and seasonings. Note: You can also use a wooden spoon to stir everything together if you prefer.

All of the ingredients for the roasted veggies in a casserole dish.

Roast vegetables on the center rack of the preheated oven for 50 to 60 minutes, stirring half-way through.

Serve balsamic roasted root vegetables with your main entrée and enjoy!

baking dish of roasted vegetables, fresh out of the oven.

These balsamic roasted veggies are even more flavorful the next day! Not only is this a great make-ahead side dish for holidays to save room in the oven, but it also even tastes better the few days after it is prepared.

For this reason, if you’re able to make this recipe a day or up to 3 days in advance, I highly recommend it!

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 7 days.

Want to customize this recipe? Here are some great options.

Recipe Adaptations:

  • Mix and match your root selections. Substitute any of the roots for beets, parsnips, celery root, etc. 
  • Incorporate other (non-root) hearty vegetables, such as butternut squash, cauliflower, bell pepper, broccoli, etc. You can also follow my recipe for Big Batch Roasted Vegetables which incorporates other types of fresh veggies.
  • Add 2 tablespoons of pure maple syrup for a sweeter counterbalance to the tangy, savory side dish.
  • Use your favorite dried herbs, such as rosemary, dried basil, or parsley.
  • If you prefer your vegetables extra crispy, use two large baking sheets (or large rimmed baking pans) to roast the veggies. Spread them into an even layer so that they bake evenly and achieve that golden brown goodness. This requires a little less time (about 40 to 50 minutes) than using a casserole dish.

And that’s it! A hearty, delicious side dish for any gathering! Whip it up as a meal prep recipe to add veggies to your meals throughout the week, or serve it on special occasions.

Balsamic Roasted Root Vegetables in a large casserole dish with a golden napkin to the side. Fresh out of the oven, ready to serve

If you’re looking for more tasty side dishes to make in a big batch and share, check these out!

More Healthy Side Dishes:

Enjoy these balsamic roasted vegetables at every meal!

Balsamic Roasted Root Vegetables in a large casserole dish with a golden napkin to the side. Fresh out of the oven, ready to serve

Balsamic Roasted Root Vegtables

4.25 from 37 votes
Balsamic Roasted Root Vegtables with cumin and oregano makes for an amazing healthy side dish
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings

Ingredients

  • 1 rutabaga peeled and chopped into 1” cubes
  • 1 turnip chopped into 1” cubes
  • 1 medium-sized yam chopped into 1” cubes
  • 4 carrots peeled and chopped
  • 1 yellow onion diced
  • 6 cloves garlic minced
  • 2 Tbsp fresh ginger peeled and grated, optional
  • 4 Tbsp avocado oil
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp pure maple syrup optional
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp sea salt to taste

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and chop all of the vegetables into similar sizes.
  • Transfer all of the vegetables to a large 13” x 9” casserole dish.
    Raw root vegetables in a casserole dish, chopped and ready to be roasted
  • Add in the seasonings, avocado oil, balsamic vinegar, and pure maple syrup. 
    Balsamic vinegar being poured into the casserole dish with the root veggies.
  • Use your hands to toss everything together until all of the vegetables are well coated in oil, balsamic, and seasonings. Note: You can also use a wooden spoon to stir everything together if you prefer.
    All of the ingredients for the roasted veggies in a casserole dish.
  • Roast vegetables on the center rack of the preheated oven for 50 to 60 minutes, stirring half-way through.
    baking dish of roasted vegetables, fresh out of the oven.
  • Serve balsamic roasted root vegetables with your main entrée and enjoy!

Notes

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 7 days.

Nutrition

Serving: 1(of 12) · Calories: 91kcal · Carbohydrates: 16g · Protein: 1g · Fat: 5g · Fiber: 4g · Sugar: 7g
Author: Julia
Course: Side Dishes & Snacks
Cuisine: American
Keyword: balsamic, balsamic roasted root vegetables, balsamic roasted veggies, paleo, roasted vegetables, roasted veggies, root vegetables, side dish
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. I plan to make this as a side for Christmas dinner. I am cooking for 20 people…surely this recipe isn’t for that amount of people, but will triple it! How about adding whole pieces of garlic?

    1. Wow, Dena, Kudos to you for cooking for so many people! Whole cloves of garlic sound amazing! my only worry is that they wouldn’t cook all the way through, but I’ve never tried it, so I can’t be sure. I’d maybe give them a rough chop just to be sure 🙂 Happy holidays and thanks for the note!

    2. When you leave the cloves whole, it doesn’t add a heavy garlic flavor. They’re very mild. And by all means, add them. I do every time I make roasted root vegetables. I add about six whole cloves per batch along with the onions. Don’t leave those out!

  2. I love all root veggies! Thanks for the tip. I’m trying to cook carrots, sweet pots, and yams right now. I diced them, covered them in olive oil, and threw them in a large cast iron skillet with some butter! Roasting in the oven at 400

  3. Thank you for this recipe, it looks fabulous, making it soon!!

    I always thought in roasting veggies you needed to leave space in between them in the pan, or they would just steam and not roast, but I see it’s not the case for these??

    Thanks again!

    1. Hi Lora! For more of a golden-brown crust on the vegetables, you can spread them over two baking sheets and roast at 425 for about 25-35 minutes. I’d give them a stir/shake half-way through 🙂