About the Recipe
These vegetables are so good, they may upstage everything else on the table. The balsamic-maple sauce is particularly delicious (and smartly added at the end to keep all flavors and colors vibrant). Roasting the purple vegetables separately will also help keep all the colors looking their best.
1 pound red onions, each cut into 8 wedges with root intact
1 pound purple sweet potatoes, cut into 3/4-inch cubes
1 pound small multicolored carrots, (including purple), cut on an angle into 2-inch-long pieces, divided
¼ cup olive oil, divided
1 pound turnips, each cut into 8 wedges
1 pound parsnips, cut on an angle into 2-inch-long pieces
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons balsamic vinegar
¼ cup pure maple syrup
1 tablespoon chopped fresh thyme le
Step 1Preheat oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
Step 2Combine onions, purple sweet potatoes, purple carrots, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet. Sprinkle both baking sheets of vegetables evenly with salt and pepper. Bake purple vegetable mixture at 450°F, without stirring, until tender, about 25 minutes. Bake turnip mixture at 450°F, without stirring, until tender and lightly caramelized, 30 to 35 minutes.
Step 3While vegetables bake, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.
Step 4Arrange roasted vegetables on a platter, and drizzle with balsamic syrup. Sprinkle with fresh thyme, and serve immediately.