Rosemary-roasted root vegetables agrodolce

November 19, 2013

Rosemary-roasted root vegetables agrodolce

Young carrots, tender golden beets and cream-fleshed turnips make for appetizing roasted veggies. But in this recipe they’re also tossed with rosemary, vinegar and a bit of honey. While they roast, they acquire not only wonderful aromatics but agrodolce notes that deepen their flavor and enhance their natural sweetness.

These superb roasted roots are mouthwatering on their own, served as a side dish, but they also make an elegant and tasty condiment in this silky-smooth Japanese turnip soup.

Rosemary-roasted root vegetables agrodolce

Get this recipe, along with step-by-step videos, now! Plus 30 days’ free membership to Food & Style Club, Viviane’s beautiful interactive cookbook. No credit card required.



Already a Club member? Get your recipe here.


Carrots with green tops

Now, how about these balsamic-roasted baby beets with feta and pistachios?

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 4 comments… read them below or add one }

Kiran @ KiranTarun.com November 21, 2013 at 6:53 am

I could totally devour roasted veggies all day long! Love it :)

Reply

Viviane November 21, 2013 at 12:53 pm

That makes two of us, my dear!

Reply

EA-The Spicy RD November 23, 2013 at 1:23 pm

Gorgeous fall vegetable dish! Tis would be wonderful to make with all the rosemary taking over my garden :-)

Reply

Viviane November 25, 2013 at 2:48 pm

Thank you, Ea! I’ve actually harvested all my rosemary this week! It never survives the winter in my neck of the woods… Sigh… Very glad yours is doing so well!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: