Loading recipe...
Roasted Parsnip and Beetroot with Balsamic Glaze
A simple yet flavorful side dish featuring roasted parsnips and beetroot, tossed in a tangy balsamic glaze.
Prep Time
15 minutes
Total Time
55 minutes
Calories
295 kcal
Difficulty
Easy
Equipment
3 items
Cost
£0.63/serving
Cuisine:
Cooking Style:
Dietary:
Ingredients
Servings
4
500gParsnips(Peeled and chopped into 1-inch pieces)
£0.80
500gBeetroot(Peeled and chopped into 1-inch pieces)
£0.70
2tablespoonsOlive Oil(Extra Virgin Olive Oil)
£0.15
1tablespoonFresh Rosemary(Chopped)
£0.30
3tablespoonsBalsamic Vinegar
£0.20
1tablespoonMaple Syrup
£0.35
0.5teaspoonSalt
£0.01
0.3teaspoonBlack Pepper(Freshly ground)
£0.02
Total Cost
£2.53
£0.63 per serving
Instructions
- 1.Preheat your oven to 200°C (400°F).
- 2.In a large bowl, combine the chopped parsnips and beetroot.
- 3.Drizzle with olive oil and sprinkle with rosemary, salt, and pepper. Toss well to coat evenly.
- 4.Spread the vegetables in a single layer on a baking sheet.
- 5.Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- 6.While the vegetables are roasting, prepare the balsamic glaze by whisking together the balsamic vinegar and maple syrup in a small bowl.
- 7.Once the vegetables are cooked, remove them from the oven and transfer them back to the large bowl.
- 8.Pour the balsamic glaze over the roasted vegetables and toss to coat.
- 9.Serve immediately. Garnish with additional fresh rosemary if desired.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (270g)
295 kcal / 1234 kJ
Carbs
44.5g
17% of RDA
Fat
12.5g
18% of RDA
Protein
3.5g
7% of RDA
Detailed Breakdown
Fibre
10.5 g
35% of RDA
Sugar
23.5 g
26% of RDA
Sodium
300 mg
13% of RDA
Saturated Fat
2 g
10% of RDA
Chef's Tips
For even cooking, make sure the parsnips and beetroot are cut into roughly the same size.
Adjust the roasting time depending on the size of the vegetable pieces.
Feel free to add other root vegetables like carrots or sweet potatoes.
For a richer flavor, add a clove of minced garlic to the vegetables before roasting.
The balsamic glaze can be made in advance and stored in the refrigerator.
Cooking Equipment
Oven
Baking sheet
Large bowl
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Roasted Carrot and Tomato Soup
55 minutes
Roasted Brussels Sprouts and Leeks with Balsamic Glaze
45 minutes
Perfectly Roasted Brussels Sprouts with Balsamic Glaze
35 minutes
Roasted Cauliflower and Cherry Tomato Medley with Balsamic Glaze
45 minutes
Roasted Purple Sprouting Broccoli and Onions with Balsamic Glaze
35 minutes
Roasted Brussels Sprouts with Cherry Tomatoes and Balsamic Glaze
45 minutes
Roasted Butternut Squash and Cauliflower with Maple-Dijon Glaze
45 minutes
Roasted Leeks with Lemon-Garlic Dressing
45 minutes
One-Pan Roasted Vegetable and Chickpea Bowl with Tahini Dressing
45 minutes
Roasted Purple Sprouting Broccoli and Onion with Balsamic Glaze
35 minutes
Roasted Carrot and Purple Sprouting Broccoli with Lemon-Garlic Dressing
40 minutes
Honey-Glazed Roasted Carrots and Parsnips with Rosemary
40 minutes