Ingredients
Scale
- 5 pounds peeled and chopped root vegetables (see notes below)
- 1/3 cup extra-virgin olive oil
- salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh rosemary
Instructions
- Peel and chop vegetables into uniform, bite-sized pieces.
- In a large bowl, combine vegetables with 1/3 cup extra-virgin olive oil and salt and pepper to taste.
- Arrange the vegetables in a single layer on two rimmed baking sheets.
- Cook at 425 degrees for about 35 minutes, stirring occasionally, until fork-tender and slightly browned.
- Drizzle with balsamic vinegar, garnish with fresh rosemary, and enjoy!
Notes
We recommend using organic ingredients when possible.
Some root vegetable options include: sweet potatoes, yams, carrots, parsnips, beets, turnips, rutabagas, celeriac, garlic, onion and ginger. And while not technically root vegetables, winter squash and brussels sprouts also taste deliciously sweet when oven-roasted.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salads & Sides
