clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Oven Roasted Root Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Roz | La Bella Vita Cucina
  • Yield: 6-8 Servings 1x
  • Category: Vegetables
  • Method: Roast
  • Cuisine: Italian


Units Scale
  • 56 carrots, peeled and sliced into 11/2” pieces
  • 10 small red potatoes, peel left on, cut into bite-size pieces (about 1″ square)
  • 10 fingerling potatoes, peel left on, cut into bite-size pieces (about 1″ square)
  • 4 large beets, peeled, cut into 11/2” squares
  • 3 medium size sweet potatoes or yams, peeled, cut into 11/2” squares
  • 1 turnip or rhutabaga, cut inito 1-1/2″ squares
  • 1 large red onion, skin removed, cut into 11/2” squares
  • 1/2 of a butternut squash, peeled, cut into 11/2” squares
  • 6 whole garlic cloves (larger sized), minced
  • 3 Tbsp (ish) of extra virgin olive oil
  • 1 tsp. of each: sage, oregano, and thyme
  • 1 Tbsp. freshly-cracked sea salt
  • 1 tsp. freshly-cracked black pepper
  • 56 sprigs of fresh rosemary

Balsamic – Honey Vinaigrette:

  • 1 cup balsamic vinegar
  • 2 Tbsp. honey (or more to your taste preference)


  1. Pre-heat oven to 425 F degrees and prepare the vegetables.
  2. Drizzle olive oil all over a large baking tray.
  3. Place all vegetables in a large mixing bowl, except the beets.  Drizzle about 1 tablespoon of olive oil on the vegetables and toss to coat.  Mix in half of the minced garlic.
  4. In a separate smaller mixing bowl, do the same with the beets (with olive oil and garlic).  Do not mix the beets in with the other bowl of vegetables to prevent them from discoloring the other vegetables.
  5. Place the large bowl of oil-coated vegetables on the olive oil-coated baking tray.  Then carefully place the oil-coated beets all around the top, and do not stir.
  6. Sprinkle all of the herbs (sage, oregano, and thyme), salt and pepper.
  7. Place the baking tray on a middle or lower rack in the heated oven.  Roast for 30 minutes.
  8. Remove the veggies from the oven and place all of the sprigs of fresh rosemary on top; return to the oven and roast for 20 more minutes.
  9. While the vegetables finish roasting, mix the balsamic vinegar with the honey in a small bowl and set aside.
  10. Remove the veggies from the oven when they are at the level of tenderness you prefer; pour into a large serving bowl.
  11. Serve warm or hot with balsamic – honey vinaigrette on the side to pass among guests . . . or to dip veggies in!  YUM!

Buon Appetito!

xoxo ~ Roz


  • Serving Size: 1 cup
Verified by ExactMetrics