Roasted Root Vegetables using Scarborough Fair Infused Olive Oil

These roasted root vegetables bring together caramelized carrots, sweet potatoes, parsnips, and red onion with crisp edges and a soft, savory center. A drizzle of Scarborough Fair Infused Olive Oil Blend layers parsley, rosemary, thyme, and sage through every bite, giving the vegetables a fragrant finish that feels simple, warm, and deeply satisfying.

Garden Infuzions

Roasted Root Vegetables using Scarborough Fair Infused Olive Oil

Tender carrots, sweet potatoes, parsnips, and red onion roast until caramelized and golden with Scarborough Fair Infused Olive Oil Blend, making a cozy side that feels right at home on a family dinner table or holiday spread.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Side Dish, Vegetable Dish

Cuisine: American, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds carrots peeled and cut into 2-inch pieces
• 1 1/2 pounds sweet potatoes peeled and cut into 1-inch cubes
• 1 pound parsnips peeled and cut into 2-inch pieces
• 1 large red onion cut into wedges
• 3 tablespoons Scarborough Fair Infused Olive Oil Blend
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley
• 1 tablespoon balsamic vinegar

Equipment

• 1 Large mixing bowl For tossing the vegetables with oil and seasonings
• 1 rimmed sheet pan Use a large pan so the vegetables roast in one layer
• 1 sheet Parchment paper Helps with easy cleanup and browning
• 1 Chef’s knife For cutting the root vegetables
• 1 Cutting board For prep work
• 1 Spatula For stirring the vegetables halfway through

Method

 

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the carrots, sweet potatoes, parsnips, and red onion in a large bowl.
3. Add the Scarborough Fair Infused Olive Oil Blend, extra-virgin olive oil, kosher salt, black pepper, and thyme, then toss until the vegetables are evenly coated.
4. Spread the vegetables out on the prepared sheet pan in a single layer.
5. Roast for 20 minutes.
6. Stir the vegetables and rotate the pan, then roast for 15 to 20 minutes more until the edges are browned and the centers are tender.
7. Transfer the vegetables to a serving platter, drizzle with balsamic vinegar, and finish with chopped parsley.
8. Serve warm.

Notes

For the best caramelization, avoid crowding the pan. If needed, divide the vegetables between two sheet pans so they roast instead of steaming. The balsamic finish is optional but adds a bright final note.

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Recipe Tips

Cut the vegetables into similar-sized pieces so they roast evenly. Spread them out in a single layer so they caramelize instead of steaming, and toss once halfway through for the best browning.

Serving Suggestions

Serve these root vegetables beside roasted chicken, baked fish, or a simple grain bowl. They also work well as a holiday side dish or tucked into lunch bowls the next day.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan in a hot oven so the edges warm back up and stay a little crisp.

Variations

Add halved Brussels sprouts, cubed butternut squash, or baby potatoes for a heartier pan. You can also finish with a splash of balsamic vinegar or a sprinkle of grated Parmesan after roasting.

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