Fustini's Oils and Vinegars
Roasted Root Vegetables

Add To Favorites

Roasted Root Vegetables


This recipe does not have any reviews yet   be the first to write one

Roasted Root Vegetables

Submitted by Corporate Chef Andy Stewart



  • 1 pound carrots, peeled and cut into 1/8 inch slices 
  • 1/2 pound parsnip, peeled and cut into 1/8 inch slices
  • 1/2 pound golden beets, peeled and sliced
  • 2 large potatoes, peeled and cut into large dice
  • 1/2 pound Brussel sprouts, halved and cored and dark outer leaves removed
  • 1 large sweet onion, peeled and sliced thick
  • 1 large leek, white part only, sliced
  • 1 medium-size rutabaga, peeled and large dice
  • 3-5 tablespoons Fustini's Robust SELECT olive oil
  • 3-5 tablespoons butter, melted
  • Kosher salt
  • freshly ground black pepper


Step 1. 

Preheat the oven to 450 degrees.  Place all vegetables on a parchment-lined sheet tray and drizzle with olive oil and melted butter.  Season liberally with salt and pepper and place into the oven.  Roast until vegetables are blistered and softened - 10 minutes.  Remove from the oven, spoon onto the service plate and drizzle with more Fustini's Single Varietal olive oil and more salt as needed.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More