Pomegranate and Rosemary Roasted Root Vegetables

Name: Pomegranate and Rosemary Roasted Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 5 to 6 cups root vegetables, cut into similar-sized pieces, such as carrots, turnips, potatoes, rutabaga, parsnips, red or yellow onions, or shallots; 1 1/2 to 2 tablespoons Rosemary Premium Olive Oil; 1 tablespoon Pomegranate Dark Balsamic Vinegar; 1 fresh rosemary sprig, leaves picked off and left whole; Sea salt, to taste; Freshly ground black pepper, to taste

November 30, 2021

Pomegranate and Rosemary Roasted Root Vegetables made with Rosemary Premium Olive Oil and Pomegranate Dark Balsamic Vinegar from The Little Shop of Olive Oils

These Pomegranate and Rosemary Roasted Root Vegetables are simple, colorful, and full of cozy flavor. Carrots, turnips, potatoes, rutabaga, parsnips, onions, shallots, or any favorite mix of root vegetables roast until tender and lightly caramelized.

Rosemary Premium Olive Oil brings savory herb flavor, while Pomegranate Dark Balsamic Vinegar adds a sweet-tart finish that pairs beautifully with roasted vegetables. It is an easy side dish for fall dinners, holidays, or any meal that needs something warm and flavorful.

Why You’ll Love This Recipe

It works with almost any mix of root vegetables you have on hand.
The Rosemary Premium Olive Oil adds cozy herb flavor without extra prep.
The Pomegranate Dark Balsamic Vinegar gives the vegetables a sweet-tart roasted finish.
It is simple enough for weeknights but pretty enough for a holiday table.

Serving Ideas

Serve these roasted root vegetables with roasted chicken, turkey, pork tenderloin, steak, salmon, or a grain bowl. They also make a beautiful side dish for Thanksgiving, Christmas, or a cozy Sunday dinner.

Shop the Flavor

This recipe features Rosemary Premium Olive Oil and Pomegranate Dark Balsamic Vinegar from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring these sweet, savory, herb-filled flavors into your next roasted vegetable dish.

Pomegranate and Rosemary Roasted Root Vegetables

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Calories

130

Cuisine

American

Ingredients

5 to 6 cups root vegetables, cut into similar-sized pieces, such as carrots, turnips, potatoes, rutabaga, parsnips, red or yellow onions, or shallots
1 1/2 to 2 tablespoons Rosemary Premium Olive Oil
1 tablespoon Pomegranate Dark Balsamic Vinegar
1 fresh rosemary sprig, leaves picked off and left whole
Sea salt, to taste
Freshly ground black pepper, to taste

Directions

Preheat the oven to 425°F.
Place the root vegetables, Rosemary Premium Olive Oil, Pomegranate Dark Balsamic Vinegar, rosemary leaves, sea salt, and freshly ground black pepper in a large bowl.
Toss well until the vegetables are evenly coated.
Spread the vegetables evenly in a large roasting pan.
Do not crowd the pan, or the vegetables will steam instead of roast.
Roast for 20 to 35 minutes, stirring and tossing the vegetables every 10 minutes or so, until tender but not too soft.
Serve warm and enjoy.