Roasted Root Vegetables at The Little Shop of Olive Oils

Roasted Root Vegetables

Roasted to perfection! 🥕🍠 Enjoy this delightful medley of root veggies, all glistening and bursting with flavors from the earthy notes of Mushroom Sage EVOO with a hint of cranberry pear! 🍂🍽️

#RootVeggieLove #MushroomSageEVOO #EatSeasonal #FarmToTable #AutumnFlavors


  • 4 cups assorted root vegetables (like carrots, beets, parsnips, and sweet potatoes), peeled and cut into uniform chunks or slices
  • 3 tbsp Wild Mushroom & Sage EVOO
  • 2 tbsp unsalted butter, melted
  • 2 tbsp Cranberry Pear Balsamic Vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh herbs (such as thyme or rosemary), for garnish (optional)


  • Preheat your oven to 400F (200C).
  • In a small bowl, combine the melted butter, EVOO, and balsamic vinegar for seasoning mix.
  • Place the cut vegetables in a large mixing bowl. Drizzle the seasoning mix over the vegetables, tossing well to ensure each piece is coated evenly.
  • Add salt and freshly ground black pepper, tossing again to distribute the seasoning evenly.
  • Line a baking sheet with parchment paper and spread the vegetables out in a single layer, ensuring they are not overcrowded.
  • Place the baking sheet in the preheated oven and roast the vegetables for about 25-35 minutes or until they are golden brown and fork-tender, turning once halfway through the cooking time.
  • Once out of the oven, taste and adjust the seasoning if necessary.
  • Garnish with fresh herbs and serve immediately.
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