Balsamic Roasted Vegetables — spiced up with smoked paprika, rosemary, and walnuts, these roasted veggies are the simplest holiday side to add some color and flavor to your table! With caramelized potatoes, turnips, chickpeas, and beets tossed in a balsamic glaze, this is bound to be a family favorite!
WATCH HOW TO MAKE BALSAMIC ROASTED VEGETABLES:
Balsamic Roasted Vegetables — spiced up with smoked paprika, rosemary, and walnuts, these roasted veggies tossed in balsamic glaze are the simplest Thanksgiving side to add some color and flavor to your table!
- 2 cup carrots , cubed
- 2 cup turnips , quartered
- 2 cup beetroot , cubed
- 12 oz baby potatoes , cut in half or cubed depending on size, you want them to be small
- 1 1/2 cup chickpeas (garbanzo beans) , canned
- 2 cup shallots (onions) , cubed
- 3 tbsp olive oil
- 1 1/2 tsp cumin powder
- 1/2 tsp garlic powder , or 3-4 cloves chopped garlic
- 1 tsp rosemary
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 tbsp lemon juice , adjust according to taste
- salt , to taste
- balsamic glaze
- 1/4 cup roasted nuts
- 1 tsp lemon zest
- 2 tbsp parsley , chopped or use cilantro
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Preheat the oven to 425°F/220°C.
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In a bowl, mix together olive oil, cumin powder, garlic powder (or chopped garlic), rosemary, smoked paprika, cayenne pepper, black pepper, salt, and lemon juice.
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Spread all your vegetables and chickpeas on a lined baking tray. Mix in the marinade and massage it well with your hands.
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Then, spread the vegetables in an even layer and bake for 20 minutes.
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Take the tray out from the oven, drizzle balsamic glaze, and mix in roasted nuts.
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Bake for 10 to 15 minutes more until the vegetables are done.
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Remove the tray from oven and mix in lemon zest and garnish with parsley.
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Your Balsamic Roasted Vegetables are ready. Enjoy!
Recipe Video
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