Super Simple Roasted Vegetables

Eating local means embracing root vegetables, especially in the winter — and on into spring. That’s hard for some folks, I know. To me, roasting the roots brings out their best flavor — and makes for a pretty simple meal. My go-to roasted veggie recipe includes winter greens and nice dash of cayenne and turmeric. This recipe is more straight-forward, using just a splash of balsamic vinegar and a few garden herbs that might be starting to push through the warming soil. Pair this with a sautéed chicken breast or local pork chop and you’ve got a hearty, filling meal.


  • 6 cups peeled and roughly chopped root vegetables (any combination of carrots, potatoes, sweet potatoes, sun chokes, rutabagas, turnips, onions, winter squash, beets, even radishes will do)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. each fresh rosemary, thyme and/or oregano, removed from stems and chopped small


  1. Heat oven to 400 F.
  2. Add vegetables, oil, vinegar, salt, pepper and herbs to large bowl. Mix well.
  3. Spread coated veggies onto two baking trays.
  4. Cook for 40-50 minutes, stirring halfway through. Cook until veggies are soft but not burned. Serve hot.