Looking for an easy side that works on busy weeknights and holiday tables? These roasted root vegetables are tossed with The Olive Leaf Mild Olive Oil and a splash of Pomegranate Balsamic for caramelized edges and a bright, fruity finish. It’s cozy, colorful, and (best part) mostly hands-off.

Ingredients

• 6–7 cups cubed root vegetables (mix of beets, carrots, sweet potatoes, potatoes, parsnips, etc.)
• 1–2 onions, cut into wedges and separated
• 1/4 cup The Olive Leaf Mild Olive Oil
• 1/4 cup The Olive Leaf Pomegranate Balsamic Vinegar
• Kosher salt & freshly ground black pepper, to taste

Directions

1. Heat the oven to 400°F.
2. Coat a 9×13 baking dish (or sheet pan) with the olive oil and Pomegranate Balsamic. Add vegetables and onions; toss until well coated.
3. Season generously with salt and pepper.
4. Roast for 45–60 minutes, stirring once halfway, until the veggies are fork-tender and caramelized at the edges. Serve hot and enjoy.

Tips & Variations

• Even pieces = even roasting. Aim for 3/4–1-inch cubes.
• Crispier edges: Use a large sheet pan so veggies aren’t crowded.
• Herb it up: Add 1–2 tsp chopped rosemary or thyme before roasting.
• Sweet heat: Sprinkle with a pinch of chili flakes; finish with a drizzle of Maple Balsamic.
• Make it a meal: Toss leftovers into grain bowls, salads, or a frittata.

Serve With

Roast chicken or turkey, pork tenderloin, glazed ham, or pan-seared salmon. A simple green salad dressed with Tuscan Herb Olive Oil and Red Wine Vinegar rounds it out.