Roasted Root Vegetables with Rosemary Infused Olive Oil

Roasted Root Vegetables with Scallion Infused Olive Oil

A wonderful side dish (or meal) that will pair with almost any main entrée.


  • 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
  • 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
  • 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
  • 1 medium red onion
  • 1 head garlic, cloves separated, and peeled (about 16)
  • 2 tablespoons LUV Flavors scallion infused olive oil, plus more for drizzling
  • 2 tablespoons of LUV Flavors Pomegranate Aged Balsamic
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper

    Step 1: 

    Place 2 baking sheets in the oven and preheat to 425 degrees


    Step 2: 

    Cut all the vegetables into 1 ½ inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, infused olive oil and salt in a large bowl. Season generously with pepper.


    Step 3: 

    Carefully remove the heated baking sheets from the oven, brush with olive oil. Divide the vegetables evenly between the pans, spreading them out to assure they steam while roasting.

    Step 4: 

    Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

    Step 5: 

    Take out of the oven, drizzle with Pomegranate Aged Balsamic or any other LUV Flavors Barrel Aged balsamic. Serve!

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