📝 About This Recipe
This rustic yet elegant roast celebrates the deep, earthy sweetness of nature’s underground treasures. By pairing the candy-like char of golden parsnips and heirloom carrots with the rich, velvet texture of roasted beets, we create a side dish that is both visually stunning and deeply comforting. A finishing touch of maple syrup and aged balsamic vinegar cuts through the richness, creating a caramelized glaze that makes these vegetables the star of any table.
🥗 Ingredients
The Root Vegetables
- 1 lb Carrots (heirloom or rainbow varieties, peeled and halved lengthwise)
- 1 lb Parsnips (peeled, woody cores removed, cut into 3-inch batons)
- 3 medium Red Beets (scrubbed, peeled, and cut into 1-inch wedges)
- 2 medium Golden Beets (scrubbed, peeled, and cut into 1-inch wedges)
Aromatics and Fat
- 1/4 cup Extra Virgin Olive Oil (high-quality cold pressed)
- 2 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 4 sprigs Fresh Thyme (leaves removed from woody stems)
- 4 cloves Garlic (smashed but left whole)
- 1.5 teaspoons Kosher Salt (more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Glaze and Garnish
- 2 tablespoons Pure Maple Syrup (Grade A dark preferred)
- 1 tablespoon Balsamic Vinegar (aged or a thick glaze)
- 2 tablespoons Flat Leaf Parsley (finely chopped for garnish)
- 1/4 cup Toasted Walnuts (optional, for crunch)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Place two large rimmed baking sheets inside the oven while it heats; using hot pans ensures an immediate sear and prevents sticking.
-
2
Prepare your vegetables. Ensure the carrots and parsnips are cut into similar sized batons (about 1/2 inch thick) to ensure even cooking.
-
3
Peel and wedge the beets. Pro tip: Wear gloves to avoid staining your hands, and keep the red beets in a separate small bowl initially to avoid bleeding color onto the lighter vegetables.
-
4
In a large mixing bowl, whisk together the olive oil, chopped rosemary, thyme, salt, and pepper.
-
5
Toss the carrots and parsnips in the herb oil until thoroughly coated. Transfer them to one of the hot baking sheets, spreading them out in a single layer.
-
6
Add the beets to the remaining oil in the bowl, toss well, and spread them onto the second hot baking sheet. Keeping them separate prevents the whole dish from turning bright pink.
-
7
Scatter the smashed garlic cloves across both trays.
-
8
Roast for 20 minutes. Remove the trays and use a spatula to flip the vegetables, ensuring they get browned on all sides.
-
9
Return to the oven for another 15-20 minutes. The vegetables should be tender when pierced with a fork and have caramelized, charred edges.
-
10
In a small jar, whisk the maple syrup and balsamic vinegar together.
-
11
Drizzle the maple-balsamic mixture over the hot vegetables while they are still on the baking sheets. Toss gently to coat; the residual heat will thicken the glaze instantly.
-
12
Combine all vegetables onto a warmed serving platter. Sprinkle with fresh parsley and toasted walnuts if using. Serve immediately.
💡 Chef's Tips
Cut vegetables into uniform sizes to ensure everything finishes cooking at the same time. Don't crowd the pan; if the vegetables are too close, they will steam rather than roast and lose that crispy edge. If your parsnips have a very thick, woody core, slice it out before roasting as it can be bitter and tough. Use high-quality parchment paper or a silicone mat for easier cleanup, especially with the sticky maple glaze. To prevent red beets from staining everything, you can roast them in a foil packet on the same tray.
🍽️ Serving Suggestions
Pair with a roasted chicken or a herb-crusted pork tenderloin for a classic Sunday dinner. Serve alongside a bowl of creamy polenta or whipped goat cheese for a vegetarian main. Accompany with a crisp, acidic white wine like a Sauvignon Blanc to balance the sweetness of the roots. Leftovers are fantastic cold, tossed into a kale salad with a lemon tahini dressing.