Balsamic Roasted Root Vegetables
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Roasted vegetables are one of those simple dishes that somehow feel a little special every time you make them.
There’s something wonderful about a tray of colorful root vegetables roasting in the oven. As they cook, the edges caramelize, the flavors deepen, and the whole kitchen starts to smell amazing. It’s the kind of dish that reminds you that good food doesn’t have to be complicated.
For this recipe, I like using carrots, parsnips, sweet potatoes, golden beets, and red onion. Each one brings a slightly different flavor and texture, and together they make a beautiful, hearty side dish.
A drizzle of Extra Virgin Olive Oil and a splash of Neapolitan Herb Dark Balsamic pull everything together. The balsamic adds just enough richness and brightness to balance the natural sweetness of the vegetables, while rosemary and garlic give it that warm, savory aroma.
This is the kind of side dish that goes with almost anything — roasted chicken, pork, steak, or even just a bowl on its own for a cozy lunch.
Simple ingredients, big flavor, and one pan to clean. That’s always a win in my kitchen.
Balsamic Roasted Root Vegetables
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A colorful mix of roasted carrots, parsnips, sweet potatoes, beets, and red onion tossed with Extra Virgin Olive Oil and Neapolitan Herb Dark Balsamic.
Ingredients
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2 large carrots, peeled and sliced into sticks
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2 parsnips, peeled and sliced into sticks
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1 sweet potato, peeled and cubed
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1 golden beet, peeled and cubed
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1 red onion, cut into wedges
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2 Tbsp Extra Virgin Olive Oil
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1 Tbsp Neapolitan Herb Dark Balsamic Vinegar
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2 tsp fresh rosemary leaves, chopped
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1 tsp garlic powder
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Salt to taste
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Freshly cracked black pepper to taste
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Additional rosemary sprigs for garnish
Directions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine carrots, parsnips, sweet potato, golden beet, and red onion.
Drizzle Extra Virgin Olive Oil and Neapolitan Herb Dark Balsamic over the vegetables.
Add chopped rosemary, garlic powder, salt, and freshly cracked black pepper.
Toss everything together until the vegetables are evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet. Place a few rosemary sprigs on top.
Roast for 30–40 minutes, tossing halfway through, until vegetables are tender and caramelized.
Transfer to a serving platter and serve warm.
Recipe Note
Tracey’s Notes
- Cutting the vegetables into similar sizes helps them roast evenly.
- Don’t overcrowd the pan — spacing allows them to caramelize instead of steam.
- This recipe is wonderful for meal prep and reheats beautifully.
Optional
- Drizzle with a little extra Neapolitan Herb Dark Balsamic before serving
- Sprinkle with shaved parmesan cheese
- Add Brussels sprouts or butternut squash for additional variety