Simple, practical, and full of everyday flavour, Roasted Winter Vegetables with Balsamic Vinegar is a American sides made with carrots, sweet potatoes, and potatoes in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 6 as a side
  • Category: Sides
  • Cuisine: American

Ingredients

  • 2 medium carrots (chopped into 3/4-1 inch pieces)
  • 2 medium sweet potatoes (diced into 3/4-1 inch pieces)
  • 2 small potatoes (cut into 1-inch)
  • 2 celery ribs (chopped into 3/4 inch)
  • 2 medium parsnips (chopped into 3/4-1 inch pieces)
  • 1 large red pepper (quartered into 3/4-1 inch)
  • 1 medium red onion (quartered into 3/4-1 inch)
  • 1/4 cup olive oil (60 ml)
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 1/4 cup balsamic vinegar (60 ml, or use a tablespoon less if you don't prefer strong flavors of balsamic vinegar)
  • 1/3 cup chopped Italian parsley

Method

  1. Start by peeling and chopping all the veggies. I chopped all of them into 3/4 to 1 inch pieces. The onions and peppers were quartered.
  2. Transfer chopped veggies to a bowl and add olive to it. Stir to combine. Then add the paprika, rosemary, salt, pepper. Toss everything together.
  3. Transfer to a sheet pan. Bake at 400 F (pre-heated oven) for 18-20 minutes or until veggies are done yet firm.
  4. Once veggies are roasted, transfer them to a bowl again (easier to mix in a bowl) and add garlic powder, balsamic vinegar and mix everything together. I would suggest reserving 1 tablespoon of the vinegar, taste test and only then add more. I did add all the 1/4 cup as per my taste.
  5. Add in freshly chopped parsley and toss to combine. Serve roasted winter vegetables as a side with a warm soup!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.