Rosemary-roasted root vegetables agrodolce Carrots, beets and turnips make up this massively flavorful side dish

Rosemary-roasted root vegetables agrodolce

Spiced up with rosemary, honey, and vinegar; these root veggies really shine

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 also 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 radish-top soup.

Rosemary-roasted root vegetables agrodolce

serves 4
active time: 30 min

  1. 12 oz (340 g) young or baby carrots – leaves trimmed to 1″ from the top of the root, peeled and left whole
  2. 12 oz (340 g) golden or pink beets – peeled and cut in 1″ slices
  3. 12 oz (340 g) Japanese turnips, regular turnips or parsnips – peeled and cut in 1″ slices
  4. 3 tablespoons white balsamic or Champagne vinegar
  5. 1 tablespoon honey
  6. 3 tablespoons extra virgin olive oil
  7. 2 tablespoons coarsely chopped fresh rosemary
  8. 3/4 teaspoon sea salt
  9. freshly ground black pepper to taste
  1. medium (15″ x 10″ x 3″) (5.25QT) non-stick roasting pan

  1. Preheat oven to 475 ºF (245 ºC).
  2. Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!
  3. Cook’s note: The vegetables can be baked up to 6 hours ahead and kept in their pan at room temperature. Reheat at 475 ºF (245 ºC) for 6 to 7 minutes until hot.

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Rosemary-roasted root vegetables agrodolce

side vegetable, carrots, beets, turnips, honey

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  • Reply LORETTA POWELL November 11, 2017 at 7:34 pm


    • Reply Viviane Bauquet Farre November 14, 2017 at 3:46 am

      Loretta, that’s music to my ears… Enjoy!

  • Reply Angie@Angie's Recipes November 11, 2017 at 6:16 am

    Had lots of roasted root veggies last weeks and still can’t get enough of them. This looks fantastic with honey and rosemary, Viviane.

  • Reply Deb|EastofEdenCooking November 20, 2015 at 1:51 am

    Roasting vegetables is always sublime, but the spices, honey and vinegar really give a boost of flavor to this recipe! Happy Thanksgiving Viviane!

  • Reply Liz November 16, 2015 at 11:28 pm

    Oh, I could live off these! So glad you included beets—yum!

    • Reply Viviane Bauquet Farre November 18, 2015 at 10:07 pm

      Thank you, Liz!

  • Reply Elisabeth Jacobs November 26, 2014 at 7:43 pm

    Viviane your new website is amazing!! Don’t know how you did it, but it’s even better than before. You have more talent in your little finger than most of us can dream of! Happy Thanksgiving!!

  • 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 Kiran @ 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!

    Leave a Reply to EA-The Spicy RD Cancel Reply