Roasted Winter Root Vegetables with Herb Olive Oil
These roasted winter vegetables are caramelized until tender and golden, then finished with a warm garlic and herb olive oil for extra flavor and brightness. Cozy, colorful, and easy to prepare, this versatile side dish is perfect for winter meals.
Ingredients
Roasted Vegetables
3 carrots, cut into 1-inch pieces
1 small sweet potato, peeled and cut into 1-inch pieces
1 small winter squash (such as butternut or delicata), peeled, seeded, and cut into 1½-inch pieces
3–4 beets, peeled and cut into ½-inch pieces
3 Tbsp California Olive Ranch 100% California Olive Oil
Kosher salt
Freshly ground black pepper
Herb Olive Oil Finish
¼ cup California Olive Ranch 100% California Olive Oil
3 cloves garlic, finely minced or grated
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
Pinch ground sage
- Zest of ½ orange
Instructions
Preheat the oven. Preheat oven to 425°F.
Prepare and roast the vegetables. Place carrots, sweet potato, squash, and beets on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread in a single layer and roast for 35–40 minutes, stirring once halfway through, until vegetables are tender and deeply caramelized.
Make the herb olive oil. While the vegetables roast, add olive oil, garlic, rosemary, thyme, sage, and orange zest to a small saucepan.
Warm gently over low heat for 2–3 minutes, just until fragrant. Do not simmer or brown the garlic. Remove from heat.Finish and serve. Transfer roasted vegetables to a serving platter. Spoon the warm herb olive oil over the vegetables just before serving.