Neapolitan Herb Roasted Vegetables

Caramelized edges, tender centers, and a bright, herby gloss from The Olive Leaf Neapolitan Herb Balsamic—this sheet-pan side turns any mix of roots and veggies into a colorful crowd-pleaser. It’s weeknight-easy and holiday-worthy.

Ingredients (6–8 servings)

• 6–7 cups mixed vegetables, 1” pieces (beets, carrots, sweet potatoes, potatoes, Brussels sprouts, green beans, etc.)
• 1–2 onions, cut into wedges and separated
• ¼ cup The Olive Leaf Mild Intensity Olive Oil
• 3 Tbsp The Olive Leaf Neapolitan Herb Balsamic
• 1–1½ tsp kosher salt, ½ tsp freshly ground black pepper
• Optional: 1 tsp dried Italian herbs or chopped fresh rosemary; chopped parsley for serving

Directions

1. Heat the oven. Preheat to 400°F. Line 2 rimmed sheet pans for best browning.
2. Season. In a large bowl, whisk olive oil, balsamic, salt, pepper (and herbs, if using). Add vegetables and onions; toss until thoroughly coated.
3. Roast. Spread in a single layer (don’t crowd). Roast 25 minutes, stir/flip, then roast 15–25 minutes more until edges are deeply golden and centers are tender (total 45–60 minutes, depending on veg).
4. Finish. Taste for salt, add a tiny splash of balsamic if you like, and sprinkle with parsley.

Smart Swaps & Timing

• Stagger for perfect doneness: Start dense roots (beets, carrots, potatoes) 10 minutes early; add quick-cooking veg (green beans) for the final 15 minutes.
• Extra-crispy tip: Preheat the bare sheet pans in the oven; add the dressed veggies to hot pans.
• Flavor twists: Swap in Garlic, Rosemary, or Tuscan Herb Olive Oil; try Fig or Maple Balsamic for a sweeter fall vibe.

Serve With

Roasted poultry or pork, salmon, or tossed with farro and feta for a hearty meatless bowl.