Roasted Root Vegetables with Spicy Balsamic Drizzle

Roasted Root Vegetables with Spicy Balsamic Drizzle is flavorful and a simple side dish loaded with your favorite fall produce including sweet potatoes, parsnips, carrots, onions, pears and apples!

Disclosure: I participated in the “#UseNectar” campaign as a member of the Healthy Aperture Blogger Network and was compensated for my time.

I served this dish with a roasted pork loin which was the perfect accompaniment. This dish is pretty versatile because if you don't want to use apples and pears, just skip one of them. If you prefer butternut squash to sweet potatoes, use that. If you want to use apple cider vinegar instead of white balsamic, that will work too. And feel free to use your choice of root veggies for different fall mixtures.

This dish would be perfect to serve at Thanksgiving or at any holiday party. They can even be made ahead of time and reheated. I like mine a little spicy so I added cayenne pepper which gave it a little kick that was perfect!

For this recipe to give my roasted vegetables some sweetness, I used Truvia® Nectar which is a blend of stevia leaf extract and honey. It has 50% less calories than sugar and can be used instead of sugar or honey in a recipe. It was perfect in this recipe for just a touch of sweetness.


This is National Diabetes Month and this product can be used as part of a carb-conscious diet. You can also use it in baked goods to lower the carbohydrate content. It is twice as sweet as honey meaning you only need half of the amount.  I tasted it on its own and to me, it tasted just like honey. Find a store near you that carries Truvia® sweetener products.