Save to Pinterest A vibrant medley of roasted root vegetables lacquered in a tangy-sweet balsamic glaze and finished with a crunchy pistachio topping. This dish is perfect as a hearty side or a satisfying vegetarian main for any occasion.
I developed this recipe after searching for a lively side dish that could please both vegetarians and meat-eaters at holiday dinners. The complexity of the glaze and the crunch from pistachios always get rave reviews every time I serve it.
Ingredients
- Root Vegetables: 2 medium carrots (peeled and cut into 1 inch pieces), 2 parsnips (peeled and cut into 1 inch pieces), 1 medium sweet potato (peeled and cubed), 1 small red onion (peeled and cut into wedges), 1 medium beet (peeled and diced)
- Glaze: 3 tbsp balsamic vinegar, 2 tbsp pure maple syrup, 2 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Pistachio Crunch: 1/3 cup shelled pistachios (roughly chopped), 1 tbsp extra-virgin olive oil, 1/4 tsp flaky sea salt, 1/2 tsp lemon zest (optional)
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper
- Toss Vegetables:
- In a large bowl, toss all prepared root vegetables with olive oil, salt, and pepper from the glaze ingredients
- Roast:
- Spread vegetables in single layer on baking sheet and roast for 25 minutes
- Make Glaze:
- Whisk together balsamic vinegar, maple syrup, Dijon mustard, and remaining olive oil in a small bowl
- Glaze & Roast:
- Remove vegetables from oven, drizzle glaze over, toss gently to coat, return to oven and roast another 15 minutes until caramelized and tender
- Prepare Pistachio Crunch:
- Heat 1 tbsp olive oil in small skillet over medium heat, add chopped pistachios and toast for 2,3 minutes until fragrant, sprinkle with flaky sea salt and lemon zest, set aside
- Serve:
- Transfer glazed vegetables to serving platter, sprinkle pistachio crunch evenly over top and serve warm
Save to Pinterest Last Thanksgiving, everyone—from kids to grandparents—requested seconds of these balsamic glazed vegetables. My niece liked them so much, she asked for the recipe to make for her own family Sunday dinner.
Required Tools
Large baking sheet, mixing bowls, whisk, small skillet, parchment paper
Allergen Information
Contains tree nuts (pistachios) and mustard. Always check for cross contamination or hidden allergens in packaged ingredients.
Nutritional Information
Per serving: Calories 240, Total Fat 11 g, Carbohydrates 32 g, Protein 4 g
Save to Pinterest Make this dish ahead—it reheats beautifully without losing flavor or crunch. The leftovers are perfect in salads or wraps for easy next-day meals.
Common Recipe Questions
- → What vegetables can I use besides those listed?
You can substitute or add root vegetables such as turnips, rutabaga, or sweet potatoes to vary the flavors and textures.
- → How should I best roast the vegetables for even cooking?
Cut vegetables into uniform pieces and spread them in a single layer on a parchment-lined baking sheet to ensure even roasting and caramelization.
- → Can I prepare the pistachio topping ahead of time?
Yes, toast the pistachios and season them in advance, then sprinkle over the vegetables just before serving to maintain crunch.
- → Is it possible to make this dish vegan?
Ensure the Dijon mustard used is vegan-friendly and use pure maple syrup and olive oil, both of which are already plant-based.
- → What dishes pair well with balsamic glazed root vegetables?
They complement roasted poultry, grilled meats, or a robust grain salad, adding vibrant color and tangy sweetness.
- → How do I store leftovers to retain texture?
Keep leftovers in an airtight container in the refrigerator and reheat gently to preserve the glaze and pistachio crunch.