Roasted Root Vegetable Gems

November 20, 2017


This hearty holiday side dish is healthy, delicious, and simple to make.
Take advantage of the stunning  seasonal colors!  You’ll be making
these gems for everyday weekend meals, too.  Combine your favorites
(beets, potatoes of various colors, carrots, rutabagas, turnips, parsnips.)



Serves 4-6 people


2 lbs   assorted root vegetables peeled and cut into

cubes or coins, roughly the same size.

1   medium onion, peeled and cut into small wedges

¼   cup or more mediium intensity Lucero Extra Virgin Olive

Oil for good coverage;  we recommend our fruity

Lucero Ascolano Extra Virgin Olive Oil

1 Tbsp Maldon English Flake Sea Salt

2 Tbsp fresh rosemary, finely chopped

Lucero Balsamic Vinegar or

Lucero Balsamic Vinegar Glaze

( glaze-optional)



Preheat oven to 400°F


1-  Clean and slice all vegetables


2-  Place the prepared vegetables in a roasting pan large enough

so cubes and coins are not crowded, and toss the mixture with

olive oil and salt until well coated


3-  Roast for 45 minutes, stirring occasionally until tender and

evenly browned. Add chopped rosemary and additional salt to

taste before  serving.


Optional:  drizzle Lucero Balsamic Vinegar or

Balsamic Vinegar Glaze


Taste Notes: Ascolano is Lucero Yellow Green Label-Med




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