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Walla, Walla, WA | 509-529-7537

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Balsamic Roasted Root Vegetables

Recipe from North American Olive Oil Association

This roots-only recipe has a complex flavor profile with both savory and spicy elements. It works great as a side dish next to beef or game meats and can be adapted into a brunch-time staple with the addition of an egg or two on top.


1 rutabaga peeled and chopped into ½” cubes
1 turnip chopped into ½” cubes
1 medium-sized sweet potato chopped into ½” cubes
1 medium-sized yam chopped into ½” cubes
4 carrots peeled and chopped into ¼” rounds
1 yellow onion diced
6 cloves garlic minced
2 tablespoons grated ginger
4 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons ground cumin
2 tsp dried oregano
1 teaspoon salt to taste


Preheat oven to 375° F.

Put all chopped veggies into a large, deep casserole dish (you may need a second dish).
Whisk together the olive oil, balsamic vinegar and grated ginger.

Pour over the vegetables and mix using a large wooden spoon.

Sprinkle the seasonings and sea salt over the veggies and mix again until everything is coated.
Bake 25 minutes and then remove casserole dish from oven to stir the vegetables well.

Increase heat to 415 degrees, place vegetables back in the oven and bake an additional 20 to 35 minutes until the roots are cooked through.

Remove from oven and serve.