Save A vibrant medley of roasted root vegetables coated in a tangy-sweet balsamic glaze and finished with a crunchy pistachio topping. This colorful dish shines as a hearty side or a satisfying vegetarian main.
I first tried glazing root vegetables with balsamic and maple syrup for a holiday meal, and the caramelized flavors paired perfectly with the nutty crunch of pistachios. It quickly became a family favorite that disappears fast at the table!
Ingredients
- Carrots: 2 medium, peeled and cut into 1-inch pieces
- Parsnips: 2 medium, peeled and cut into 1-inch pieces
- Sweet potato: 1 medium, peeled and cubed
- Red onion: 1 small, peeled and cut into wedges
- Beet: 1 medium, peeled and diced
- Balsamic vinegar: 3 tbsp
- Pure maple syrup: 2 tbsp
- Olive oil: 2 tbsp, plus 1 tbsp for pistachio crunch
- Dijon mustard: 1 tsp
- Sea salt: 1/2 tsp, plus 1/4 tsp flaky sea salt for pistachio crunch
- Freshly ground black pepper: 1/4 tsp
- Shelled pistachios: 1/3 cup, roughly chopped
- Lemon zest: 1/2 tsp (optional)
Instructions
- Prepare the oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Toss vegetables:
- In a large bowl, combine carrots, parsnips, sweet potato, red onion, and beet with olive oil, salt, and pepper from the glaze ingredients.
- Roast vegetables:
- Spread vegetables in a single layer on the baking sheet. Roast for 25 minutes.
- Mix glaze:
- In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and remaining olive oil.
- Glaze and finish roasting:
- After 25 minutes, remove vegetables from oven. Drizzle balsamic glaze over vegetables and toss gently. Return to oven and roast for 15 minutes more, until vegetables are caramelized and tender.
- Toast pistachios:
- In a small skillet over medium heat, heat 1 tbsp olive oil. Add chopped pistachios and toast for 2 3 minutes until fragrant. Sprinkle with flaky sea salt and lemon zest if desired. Set aside.
- Serve:
- Transfer vegetables to a serving platter. Sprinkle pistachio crunch over the top and serve warm.
Save I love making this dish for family get-togethers: everyone marvels at the gorgeous colors and the irresistible sweet-savory glaze. Even those who insist they dislike beets end up going back for seconds!
Required Tools
Large baking sheet, mixing bowls, whisk, small skillet, parchment paper
Allergen Information
Contains tree nuts (pistachios) and mustard. Check labels for allergens and cross-contamination.
Nutritional Information
Per serving: Calories: 240, Total Fat: 11 g, Carbohydrates: 32 g, Protein: 4 g
Save The bright glaze and crunchy pistachios make these vegetables a standout addition to any table. Try them as a festive vegetarian main or paired with your favorite roasted poultry.
Recipe FAQs
- → What vegetables work best for roasting in this dish?
Root vegetables like carrots, parsnips, sweet potatoes, beets, and red onions offer great texture and sweetness when roasted.
- → How does the balsamic glaze enhance the vegetables?
The balsamic glaze adds a balanced tangy and sweet flavor that caramelizes during roasting, enriching the natural sweetness of the vegetables.
- → Can I substitute pistachios in the crunch topping?
Yes, other nuts like walnuts or almonds can be toasted with sea salt and lemon zest for a similar crunchy finish.
- → Is there an easy way to toast the pistachios evenly?
Toast pistachios over medium heat in a small skillet, stirring frequently for 2–3 minutes until fragrant and slightly golden.
- → How can I adjust flavors for a vegan variation?
Ensure the Dijon mustard used is vegan-friendly and confirm all other ingredients fit your dietary needs.