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Close-up of Balsamic Roasted Root Vegetables on a plate

Balsamic Roasted Root Vegetables

  • Author: Megan Keno
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American


Roasted carrots, parsnips and non-root cabbage perfect for a new year’s resolution.


Units Scale
  • 1/2 Red Cabbage, Sliced 1/2″-3/4″ thick
  • 2 Parsnips, sliced into 3” strips
  • 3 large Carrots, sliced into 3” strips
  • 1/3 cup Balsamic Glaze
  • 1/4 cup Olive Oil
  • 1 tsp Garlic, minced
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 2 Tbsp Parsley, minced
  • 1/4 tsp Cayenne Pepper


  1. Preheat oven to 400 degrees.
  2. Peel parsnips and carrots. Slice both into chunks 3″ in length. Then stand on end and slice all pieces lengthwise, into halves and then into quarters. Large pieces of carrots and parsnips might have to be sliced into 1/6th. Set aside in large bowl.
  3. Slice red cabbage and remove woody core. Slice on the bias so that the cabbage is sliced lengthwise and long ribbons appear when cut. Place into large bowl and discard core of cabbage.
  4. Pour over balsamic glaze, olive oil, garlic, salt, pepper, parsley, and cayenne pepper. Toss to thoroughly coat all vegetables.
  5. Pour vegetables on baking sheet lined with silicone baking liner.
  6. Bake in oven and toss every ten minutes to ensure vegetables remain coated with balsamic glaze. Add more if you notice vegetables are drying out slightly. Toss and roast until carrots and parsnips are fork tender.
  7. Serve alongside chicken, steak or pork tenderloin. Devour.


Megan Pence-Keno

Keywords: oven roasted vegetables, roasted vegetables recipe, oven roasted carrots