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Balsamic Roasted Root Vegetables

Balsamic Roasted Root Vegetables

A Master Chef Daniela Savone Recipe

Celebrate "Sides Giving" this year with a beautiful platter of Botticelli's balsamic roasted root vegetables and I promise you your friends and family will be THANKFUL!!!

INGREDIENTS

  • Botticelli Balsamic Vinegar

  • Botticelli Balsamic Vinegar
  • Botticelli Extra Virgin Olive Oil
  • 2 large turnips, cut into 1 1/2" chunks
  • 2 large rutabagas, cut into 1 1/2" chunks
  • 2 large sweet potatoes, cut into quarters or eights
  • 1 dozen purple fingerling potatoes
  • 2 large red onions, cut into 1 1/2" half-moon chunks
  • 3 large parsnips, quartered or halved lengthwise (depending on how thick they are)
  • 1 dozen long imperial carrots
  • 6 small red beets
  • 8 sprigs fresh rosemary, plus more for garnish
  • 2 tbsp fresh thyme leaves
  • 8 large leaves of fresh sage, torn, plus more for garnish
  • 1/2 cup freshly chopped Italian flat leaf parsley
  • 1tsp dried marjoram
  • 1 dozen large garlic cloves, crushed
  • salt and pepper to taste


PREPARATION
Preheat oven to 400 degrees

Wash, peel and clean vegetables. Cut turnips, rutabagas, sweet potatoes, parsnips, and red onions as listed above. Leave the carrots whole and about 2 inches of green stem. Rinse and peel the beets, roast whole. Rinse fingerling potatoes, leave skin on.

Beets should be roasted separately because they will turn the other vegetables pink. Line the beets in a small roasting pan, add about an inch of water, cover the pan with aluminum foil and roast until soft and tender. Slice the beets into quarters or round slices when serving.

In a large roasting pan spread the turnips, rutabagas, sweet potatoes, fingerling potatoes, and red onions in a single layer. Add 6 crushed garlic cloves, 4 sprigs of rosemary, sprinkle 1 tbsp of fresh thyme, 4 torn sage leaves, 1/4 cup parsley, 1 tsp. marjoram, salt and pepper to taste, drizzle Botticelli extra virgin olive oil and balsamic vinegar over the top. Toss well and make sure vegetables are coated.

Line the parsnips and carrots in a medium roasting pan, add 6 crushed garlic cloves, 1/4 cup chopped parsley, 4 sprigs of rosemary, sprinkle 1 tbsp of fresh thyme leaves, 4 torn sage leaves, 1/4 cup parsley, 1 tsp. marjoram, salt and pepper to taste, and drizzle Botticelli extra virgin olive oil and balsamic vinegar over the top, toss well and make sure vegetables are coated well. 

Roast the vegetables for about 45 minutes, until fork tender on the inside and crisp browned and caramelized on the outside. Be sure to stir the vegetables every 15 minutes.

Arrange roasted root vegetables on a serving platter. Remove crushed garlic. Season with finishing salt and freshly ground black pepper. Garnish with a sprig of fresh rosemary and a few leaves of fresh sage. 

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