Balsamic Maple Garlic Roasted Vegetables
I love these Balsamic Maple Garlic Roasted Vegetables. The balsamic vinegar and maple syrup makes this fall festive dish a wonderful new alternative to boring dishes. It has just the right amount of sweetness, tang, salt and garlic zip. These veggies will be the first dish to empty on any table. Even the children will love them.
There are so many vegetables to choose from to create these amazing roasted vegetables. I really enjoy the combinations that you can create using root vegetables. Now that I am making this dish in the fall season there’s so many roasted vegetable variations to make for this dish. I like using a variety of about five different root vegetables. They normally cook at about the same time because of their density being the same. About 45 to 50 minutes depending on the heat consistency of your oven. I don’t use squash for roasting with other vegetables because they can fall apart and get mushy. I love my squash roasted separately. These are the vegetables I used in the picture below.
I love how sweet root vegetables can be. I have a fondness for turnips and rutabagas. The ones in the photo are rutabagas with the purple tops. My father use to tell me they were best eaten after a good frost. He said they were sweeter after that. Parsnips are another one of my favorites. They have such an unusual flavor, truly unique. If you are really looking for the holiday flavor try sweet potatoes or yams mixed into your choice of roast roots.
How to make Balsamic Maple Garlic Roasted Vegetables
Roasted vegetables are very easy to make. Although, if you choose certain vegetables like turnips, rutabagas and beets they can be work. The skin on a turnip or rutabaga can be thick. The larger you pick the vegetable the harder these two types of vegetables can be to peal.
As for the beets, they are messy. Wonderful nutritious vegetable but what a bleeding heart they are. I like to ware gloves when pealing them. This seems to be the best way to just throw in the towel and not fight the mess. The other alternative is to cover your hands in olive oil and then peal your beets. My experience with that is better for not staining my hands but the beets become very slippery to hold.
How much rosemary and garlic to use in the Balsamic Maple Garlic Roasted Vegetables
I’m a sucker for rosemary and garlic and this dish really takes the cake. The garlic with the maple syrup and balsamic vinegar really caramelize and bring out a very nice roasted garlic flavor. I only put two garlics in this Balsamic Maple Garlic Roasted Vegetables recipe. I sometimes put up to five cloves of garlic. It all depends on how much garlic I want in the dish or with what side it will be going with.
As for the rosemary that is a decision you need to make for yourself. I like to put at least 5 small pull of the rosemary in with the vegetables while they are cooking. Then when the vegetables are within 10 minutes of being done I throw in another 5 to 6 more small springs pull offs. These last bits of rosemary tossed in will help with the flavor. They also look nice as a toping to the bowl of roasted veggies. At least these last few tossed in will not be burnt. I like the large long rosemary when I can find it like the one pictured in the photo below.
Roasted vegetables are fantastic when browned and a little burnt but be careful in not burning them too badly. It’s good to take them out of the oven about half way through cooking and flip them over with a spatula. This will help them brown on other sides and stop them from sticking to the baking sheet.
You can use a baking sheet or glass dish when roasting these vegetables. Although the baking sheet seems to brown them better. Both work just fine. I hope you enjoy these Balsamic Maple Garlic Roasted Vegetables as much as we do.
Balsamic Maple Garlic Roasted Vegetables
- Large mixing bowl
- Large mixing spoon
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Vegetable peeler or small sharp knife
- 2 Baking sheets or large glass pans for roasting vegetables
- 2 medium Potatoes
- 2 medium Rutabagas
- 2 medium Beets
- 2 Large Carrots
- 1 Large Parsnip
- 1 Large Red Onion
- 1 Large Sprig of Rosemary
- ¼ cup Olive Oil
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Maple Syrup
- 2 to 5 cloves Garlic
- 1 tsp Sea Salt
- ½ tsp Ground Black Pepper
- Heat oven to 425°
- Clean and peel vegetables.
- Chop all vegetables and red onion into equal size about 1½ to 2 inch cubes. Put all chopped vegetables in large mixing bowl.
- Add over the mixed cubed vegetables the olive oil, balsamic vinegar and chopped garlic. With a large mixing spoon mix all the vegetables together well with the oil, vinegar and garlic mixture until it is fully coated.
- In two baking sheets dump enough of the mixture to spread evenly without the vegetables being on top of each other. If they are on top of each other they will bake and not roast. They need space from each other in order to brown.
- Put the baking sheets with the vegetables in it in the pre-heated oven. After the first 25 minutes take out and turn the vegetables over with a spatula to brown the other sides. Return to the oven for 20 to 25 minutes. When done they should be golden to dark brown and slightly burned on edges. Enjoy!