Prepare the Vegetables: Wash, peel, and chop the root vegetables into uniform sizes. I like to cut them into 1-inch cubes or batons, but you can adjust the size depending on your preference.
Roast the Vegetables: Toss the vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until they are tender-crisp.
Add the Glaze: Remove the vegetables from the oven and pour the glaze over them. Toss to coat evenly.
Glaze and Caramelize: Return the vegetables to the oven and roast for another 10-15 minutes, or until they are glazed and caramelized. Keep a close eye on them to prevent burning.
Serve: Remove the glazed root vegetables from the oven and let them cool slightly before serving. Garnish with fresh herbs, such as parsley or thyme, if desired.
Glaze Instructions
In a medium saucepan, melt the butter over medium heat.
Add the brown sugar, maple syrup, balsamic vinegar, Dijon mustard, ground ginger, and red pepper flakes (if using).
Whisk to combine and bring to a simmer.
Reduce heat to low and simmer for 5-7 minutes, or until the glaze has thickened slightly.
Season with salt and pepper to taste.
