Balsamic Glazed Sweet Potatoes
Crispy, caramelized Balsamic Glazed Sweet Potatoes, roasted to perfection with a sweet-tart balsamic reduction—vegan, elegant, and surprisingly easy to make.
Ingredients
- 3 large sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh rosemary finely chopped (optional)
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper—because scrubbing trays is not a personality trait.
- In a bowl, toss sweet potatoes with olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25 minutes, flipping halfway through, until edges turn golden and slightly crisp.
- Meanwhile, whisk balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan. Simmer for 5 minutes until thick and glossy.
- Drizzle the glaze over roasted sweet potatoes and toss to coat evenly.
- Roast for another 5–7 minutes to let the glaze caramelize beautifully.
- Sprinkle with rosemary and parsley before serving. Try not to lick the pan.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 310%
- Vitamin C: 30%
- Iron: 9%
- Magnesium: 13%
- Potassium: 18%
Additional Notes / Tips
- Add a splash of orange juice to the glaze for a citrusy twist.
- Craving crunch? Sprinkle toasted pecans or walnuts before serving.
- Replace maple syrup with agave for a lighter flavor.
- For extra glaze, double the balsamic mixture—it’s worth it.
- Serve with roasted veggies or tofu for a full vegan feast that tastes like success.