Sweet, savory, and utterly delicious, this Rosemary Balsamic Roasted Root Veggies recipe can effortlessly upgrade any meal. This side dish is works equally as well for busy weeknights when you need hands-off cooking or as a stunning addition to holiday feast.
Admittedly, I'm the biggest veggie lover. Give me all the roasted carrots, crunchy slaws and composed salads any and everyday. Unfortunately, I can't say that my family, including my husband, shares my enthusiasm for veggies. That still doesn't stop me from offering a variety of veggies in any and all forms as often as I can, because you never know when it's going to culminate in a win (like the time I got my son to love peas in this Pancetta and Pea Pasta or how I convinced my daughter she loved broccoli with this Broccoli and Bacon Soup).
However, this roasted root veg recipe? This one's all for me. I adore root veggies (just like in this Winter Slaw) and am a huge fan of the savory-sweet flavor combo, especially with a touch of acidic vinegar thrown in. This Rosemary Balsamic Roasted Root Veggie dish delivers all that and then some. With its caramelized bits of starchy roots and multiple coalescing savory elements, it's truly a veggie lovers' side dish.
As to whether or not your family will revel in this, let's just say I convinced two out of the three non-veggie lovers to happily enjoy.
So let's get to making it! You can jump around the article using the menu below, or you can head right to the bottom for the complete recipe.
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Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- root veggies: carrots, parsnips, sweet potatoes, turnips, rutabagas
- red onion
- extra-virgin olive oil
- balsamic vinegar
- honey
- fresh rosemary
- coarse kosher salt (this recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.)
This dish is of course incredibly adaptable—use what winter veggies you've got in your kitchen. Aside from the ones mentioned above, some other options:
- beets
- radishes
- potatoes
- winter squash
- kohlrabi
- sunchokes
- celeriac
How to Cut the Veggies
When I began my training as a cook, one of the first tasks my chef assigned me to was to cut the carrots for a special that night. He showed me how to cut the carrots on the bias, but in similar-sized irregular patterns. He said they not only added visual appeal to the dish, but it also added a textural component to the experience of eating it. This particular lesson I learned has always stuck with me in my cooking, and I always evaluate the best way something can be cut to enhance the dish.
This is a long way of me sharing that you can cut these veggies any way your heart desires. For the root veggies, aim for similar sizes rather than shapes. I opted for irregular shapes, roughly bite-sized, measuring about 1 inch by 2 inches. As for the onion, I kept the root intact, halved it, then sliced it into ¼-inch wedges through the root. This method ensures the onion retains its structure, yielding jammy, caramelized goodness after roasting.
Kelli's Best Tips
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't hesitate to use the full amount of oil specified in the recipe. Sufficient fat is essential for ensuring the veggies roast evenly, retain moisture and promote a good Maillard-Hodge reaction, which enhances flavor development.
- Salt before you begin roast the veggies. Salting throughout the cooking process is the key to having well-seasoned food instead of just "salty" food.
- Set a timer! Although sheet-pan recipes are generally low-maintenance, accidentally leaving the veggies in the oven for longer than instructed can mean burning them, instead of caramelizing them (absolutely speaking from experience more times than I care to admit).
- Don't skip the fresh rosemary. It adds such a savory fresh element to the dish and brings it all together.
Storing Leftovers
Roasted root vegetables are best served hot out of the oven but I won't lie when I say I'll make a big batch and happily eat them with lunches throughout the week, with some grains or over a salad.
To store, cool any leftovers to room temperature. Then, to an airtight container and refrigerate, typically for 3-5 days. I love storing leftovers in these glass containers as they serve as both storage and a vessel to reheat in. To reheat, warm them in the toaster/oven or microwave.
More Side Dishes
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Rosemary Balsamic Roasted Root Veggies
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 1 hour
- Yield: Serves 4-6 1x
- Category: Side Dish
- Method: Roast
- Cuisine: American
Description
Sweet, savory, and utterly delicious, this Rosemary Balsamic Roasted Root Veggies recipe can effortlessly upgrade any meal. This side dish is works equally as well for busy weeknights when you need hands-off cooking or as a stunning addition to holiday feast.
Ingredients
- 2 large carrots, peeled and cut into bite-sized pieces
- 2 large parsnips, peeled and cut into bite-sized pieces
- 1 sweet potato, peeled and cut into bite-sized pieces
- 1 purple-top turnip, peeled and cut into bite-sized pieces
- 1 rutabaga, cut into bite-sized pieces
- 1 large red onion, peeled, with root end left intact, cut into ¼-inch wedges
- ¼ cup extra-virgin olive oil
- 1 teaspoon (3 grams) coarse kosher salt, plus more for seasoning (see note)
- ¼ cup balsamic vinegar, plus more for serving
- 1 tablespoon honey
- 2-3 tablespoons fresh rosemary, minced
Instructions
- Preheat the oven to 425°F and set a rack in the lower-middle part of the oven.
- On a rimmed baking sheet, toss together the carrots, parsnips, sweet potato, turnip, rutabaga, onion, olive oil, and salt.
- Roast in the preheated oven for 30 minutes.
- Remove the baking sheet from the oven. Add the balsamic and honey and toss to coat. Roast for another 10-15 minutes until the veggies are fully tender and caramelized in places.
- Remove the baking sheet from the oven and immediately sprinkle with rosemary. Toss to coat and season to taste with salt.
- Serve with additional 1-2 teaspoons of balsamic vinegar drizzled over the top to taste.
Notes
This dish is highly adaptable—use any winter veggies you have on hand. Here are some alternatives: beets, radishes, potatoes, squash, kohlrabi, sunchokes, or celeriac.
Cut these veggies any way your heart desires. Aim for similar sizes rather than shapes. I opted for irregular shapes, roughly bite-sized, measuring about 1 inch by 2 inches.
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