These absolutely divine Balsamic Roasted Fall Vegetables are all about my Mom…
A mix of carrots, potatoes, rutabaga, and red onion that get tossed in a glossy balsamic & garlic glaze and roasted until golden on the edges and tender in the middle. The red wine and balsamic add depth, the bouillon adds richness, and the thyme ties everything together with that unmistakable fall aroma.
They’re easy, practically make themselves, and taste like autumn in a bowl. Mom made a similar dish when we were kids and it was my fave (her version was even in her cookbook!).
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Balsamic Roasted Fall Vegetables
Ingredients
- 4 carrots chopped (about 1/2 lb)
- 4 medium sized potatoes chopped (about 1 lb)
- 1 small rutabaga chopped (about 1 lb)
- 1/2 large red onion chopped
- 2 Tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp red wine
- 3 Tbsp water
- 1 Tbsp chicken bouillon paste
- 2 garlic cloves minced
- 1 tsp fresh thyme leaves or 1/2 tsp dried
Instructions
- Heat the oven to 400 degrees.
- Add the carrots, potatoes, rutabaga and onion to a sheet pan.
- In a small bowl combine the olive oil, balsamic vinegar, wine, water, bouillon and garlic. Whisk well until completely combined.
- Pour the mixture over the vegetables and toss well until evenly coated.
- Sprinkle with the thyme and season with S&P.
- Place in the oven and cook for about 25 minutes.
- Toss well and if it looks dry you can add in a couple more tablespoons of water.
- Continue cooking for another 20-25 minutes, until cooked through and caramelized.
my pro tips for making the best balsamic roasted fall vegetables
A splash – I know we usually try to avoid moisture when roasting things but this dish is an exception. We aren’t looking for char here, we want the glaze to stay sticky and moist without burning so if the pan looks dry it’s ok to sprinkle over a couple extra tablespoons of water.
Seasoning – because the bouillon is salty you want to taste before adding extra seasoning, but if it works a sprinkle of flaky salt at the end is lovely. Definitely add some freshly cracked black pepper too, and even a few red pepper flakes if you like a little touch of heat.
Cutting – try to cut the vegetables in roughly the same size so they cook evenly. We want caramelized outsides and tender insides.
recipe substitutions and variations
Try mixing up the vegetables for variety. Parsnips, squash, sweet potatoes, beets and even brusssels sprouts all work and are all good.
Extra Herby Version – along with the thyme add in a pinch of chopped fresh rosemary, sage or oregano. You can also use dried herbs in a pinch, just use a little less than the fresh herbs… I usually cut the amount roughly in half for dried herbs.
Maple Balsamic Roasted Veggies Version – add in 1-2 tablespoons of maple syrup to the glaze before tossing with the vegetables for a slightly sweet version.
Holiday Table Version – you can really dress this dish up for the holiday table by adding a sprinkle of chopped, toasted pecans and dried cranberries after it comes out of the oven.
serving suggestions
I like to make this the way my Mom did, with pork tenderloin roasted right on the pan with the veggies. Just season a pork tenderloin (or two) and toss it on the pan along with the veggies, also tossing with the glaze. No need to adjust the cooking time, just ensure the pork is properly cooked before serving.
When I served this the other night I made onion brown rice on the side and these pork chops: Honey Glazed Pork Chops
Next time I think I’ll make it with this Skillet Pork & Apples with Maple Miso Cream Sauce
I’ve also made this is a vegetarian dinner along with some grilled halloumi and this salad: Spinach Arugula Salad
storing leftovers and make ahead details…
Storing – this keeps well in the fridge in an air-tigh container for 4-5 days.
Reheating – I like to reheat this in the oven but if you want a few crispy edges you can also use an air fryer.
Adding – if it needs a little moisture add a couple tablespoons of broth or water before reheating.
Make Ahead – this is a fabulous make ahead dish. You can make the whole thing, ready to bake earlier in the day or the day before, and then toss again and bake when ready. Everything gets super tasty and marinated this way, just keep an extra eye on things while baking to make sure it doesn’t dry out.
questions about these balsamic roasted fall vegetables
Can you omit the red wine? absolutely! Just use a little extra water or even an extra splash of balsamic.
Can you make a vegetarian or vegan? yes, easily. Just use vegetable bouillon or broth.
I know you’ll love these Balsamic Roasted Fall Vegetables as much as I do and if you do try don’t forget to drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your delicious meals!
