Caramelized Roasted Root Vegetables
- ruehite
- Dec 22, 2025
- 8 min read
Elevated with Wild Mushroom & Sage Oil and Vanilla Infused Balsamic Vinegar
There's something magical about root vegetables when they're roasted properly.
The natural sugars caramelize, the edges get crispy and sweet, and the insides become tender and almost creamy.
Carrots and parsnips are classic companions on a British Sunday roast table, and for good reason - their earthy sweetness balances all the savory, rich elements of the meal.
But here's where I take it up a notch: instead of just tossing them in regular olive oil, I use a wild mushroom and sage infused olive oil that adds layers of earthy, herbaceous flavor.
Then I finish them with a drizzle of balsamic vinegar (vanilla this particular time) that enhances their natural sweetness and adds that perfect touch of acidity. It's simple, elegant, and lets these beautiful vegetables shine.
The Power of Quality Olive Oil
I have to tell you about my discovery of high-quality, infused olive oils. While originally experienced high-quality olive oils during my first trip the Napa/Sonoma, it wasn't until a few years later that I became HOOKED on them.
It wasn't until my birthday trip to Pinehurst, North Carolina (read about that trip here) that I truly fell in love with them.
I walked into an olive oil store there and was blown away by the variety - oils infused with everything from herbs to citrus to aged balsamic vinegars that tasted like dessert.
That experience changed how I cook.
Quality olive oil isn't just a cooking medium - it's a flavor ingredient.
The difference between generic supermarket olive oil and a high-quality, properly stored extra virgin olive oil is night and day.
And infused oils? They're like having an entire spice cabinet in a bottle.
These specialty olive oil stores exist all around the country (and world!), and I encourage you to visit one if you can.
The staff are usually passionate and knowledgeable, they let you taste before you buy, and the investment in quality oil will elevate your cooking immediately.
Here are a few of the stores I love and that are Rue Approved. And you can purchase online:
You can also check your local farmers market for these as well.
Why Quality Olive Oil Matters:
Flavor: High-quality EVOO has complex, fruity, sometimes peppery notes that cheap oil lacks
Health Benefits: Rich in antioxidants and healthy monounsaturated fats
Freshness: Good olive oil stores properly (in dark bottles, away from heat and light) maintain their quality
No Additives: Pure, single-origin oils without fillers or processing chemicals
Cooking Performance: Better heat stability and more consistent results
I can nerd out and do a deep dive on high-quality Olive Oils. Just let me know what the people want!
For this recipe, I'm using a wild mushroom and sage infused olive oil that brings earthy, savory depth to the vegetables.
I'm combining those flavors along with an absolutely beautiful vanilla balsamic vinegar But don't worry if you can't find these specific varieties - I'll show you how to make your own herb infusion at home.
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 50 minutes
Serves: 6-8
Ingredients
For the Vegetables
1 lb carrots, peeled
1 lb parsnips, peeled
3-4 tablespoons wild mushroom & sage infused olive oil (or see alternatives below)
1 tablespoon high-quality balsamic vinegar
1 tablespoon honey (optional, for extra caramelization)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2-3 sprigs fresh thyme
Flaky sea salt for finishing (optional but beautiful)
Fresh parsley, chopped (for garnish)
Alternative if You Don't Have Infused Oil
3 tablespoons high-quality extra virgin olive oil
2 teaspoons fresh sage, finely chopped
1 teaspoon fresh thyme leaves
1 small garlic clove, minced
Instructions
Step 1: Prep Your Vegetables
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
Cut your carrots and parsnips into similar-sized pieces so they cook evenly. I like to use small, colorful carrots or cut larger carrots on a diagonal into 2-3 inch pieces - it gives you more surface area for caramelization and looks elegant.
If your carrots are very thick, cut them in half lengthwise first.
Pro tip: Try to keep the pieces relatively uniform in size. Thinner pieces will be done faster, so if you have variety in sizes, group similar sizes together.
Step 2: Toss and Season
In a large bowl, combine the wild mushroom & sage olive oil, balsamic vinegar, honey (if using), salt, and pepper and whisk together thoroughly.
Once combined, add the carrots and parsnips to the bowl. Use your hands to really massage the oil and seasonings into the vegetables - you want every piece coated.
If using fresh herbs instead of infused oil: Add the chopped sage, thyme, and minced garlic to the vegetables along with regular olive oil.
Add the fresh thyme sprigs on top.
Step 3: Arrange for Maximum Caramelization
Spread the vegetables on your prepared baking sheet in a single layer. This is crucial - don't crowd them or pile them on top of each other. They need space for air to circulate so they roast and caramelize instead of steaming. If needed, use two baking sheets.
Leave a little space between pieces. The vegetables will shrink as they cook, but starting with space ensures crispy edges.
Step 4: Roast to Golden Perfection
Roast for 35-40 minutes, flipping halfway through. You're looking for:
Deep golden-brown caramelized edges
Tender enough to pierce easily with a fork
Some crispy, almost burnt bits (those are the best parts!)
The vegetables should be sweet, slightly charred in spots, and absolutely irresistible.
Timing note: If you're making these alongside your Sunday roast chicken, they can go in during the last 40 minutes of the chicken's roasting time, or while the chicken rests. They're flexible!
Step 5: Finish and Serve
Remove from the oven and discard the thyme sprigs. Transfer to a serving platter.
While still hot, drizzle with just a tiny bit more balsamic vinegar if you want extra brightness.
Sprinkle with flaky sea salt if you have it - the texture contrast is beautiful.
Garnish with fresh chopped parsley for a pop of color and freshness.
Serve warm or at room temperature. These are forgiving - they're delicious either way!
Chef's Tips from Rue's Global Kitchen
Balsamic is Key: Don't skip the balsamic vinegar! The acidity cuts through the sweetness of the caramelized vegetables and ties all the flavors together. It's the secret ingredient that takes these from good to incredible.
Size Matters: Uniformly sized pieces = evenly cooked vegetables. Take the extra minute to cut them properly.
Don't Overcrowd: This is the #1 mistake people make with roasted vegetables. Give them space to breathe!
High Heat: 425°F is hot enough to caramelize without burning (assuming you cut pieces to the right size). Don't be tempted to go lower - you want that caramelization.
Taste as You Go: Roasting times can vary based on the age and size of your vegetables. Start checking at 30 minutes, especially if you cut smaller pieces.
The Honey Question: Honey is optional but helps with caramelization and adds a subtle sweetness. You can skip it - the vegetables have natural sugars that will caramelize on their own.
Making Your Own Herb-Infused Oil
If you don't have access to a specialty olive oil store or want to make your own infused oil, here's how:
Quick Stovetop Method (for immediate use):
Gently warm 1/2 cup high-quality extra virgin olive oil in a small saucepan over low heat
Add 2-3 tablespoons fresh herbs (sage, thyme, rosemary - whatever you like)
Add 1-2 smashed garlic cloves
Warm gently for 5-10 minutes - DO NOT let it simmer or brown
Remove from heat and let steep for 30 minutes
Strain out the solids and use the infused oil
Important: This method creates oil for immediate use only. Don't store herb-infused oils at room temperature - they can develop botulism. Use within a few hours or refrigerate and use within 2-3 days.
For longer storage: Specialty infused oils from stores are professionally processed to be shelf-stable. That's one reason they're worth the investment!
Why Root Vegetables for Sunday Roast?
In British cooking, roasted root vegetables are a Sunday roast staple. Carrots and parsnips in particular have been traditional winter vegetables in Britain for centuries.
They're hearty, they store well, and when roasted, they develop this incredible sweetness that balances the savory elements of roast meat and gravy.
Parsnips might be less familiar to American cooks, but they're worth seeking out. They look like pale carrots and taste like a sweeter, nuttier, slightly spiced version of carrots. When roasted, they become almost candy-like.
If you can't find parsnips, you can use all carrots, or add other roots like turnips, sweet potatoes, or beets.
Variations & Substitutions
Other Root Vegetables: Feel free to add turnips, rutabaga, sweet potatoes, or beets. Just adjust cooking times as needed - denser vegetables take longer.
Different Infused Oils and Balsamic Vinegar: If you have other infused oils, experiment! Blood orange olive oil would be incredible here, as would garlic or rosemary infused oil.
Vinegar Options: Can't find balsamic? Try apple cider vinegar or sherry vinegar for a different but equally delicious result.
Maple Instead of Honey: Maple syrup works beautifully in place of honey and adds a different flavor dimension.
Add Crunch: Sprinkle with toasted pecans or walnuts right before serving for texture.
Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for warmth.
Storage & Make-Ahead
Make-Ahead: You can prep and cut the vegetables up to a day ahead. Store in an airtight container in the fridge. Toss with oil and seasonings right before roasting.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a 375°F oven for 10-15 minutes to re-crisp the edges. They're also delicious cold in salads!
Serving Suggestions
These roasted roots are perfect alongside:
Full menu and Sunday roast story: My First Sunday Roast
These also make a fantastic holiday side dish for Thanksgiving or Christmas dinner. The colors are beautiful, the flavors are crowd-pleasing, and they're naturally gluten-free and can easily be made vegan (just skip the honey or use maple syrup).
Why This Recipe Works for Sunday Roast
In a meal with so many rich, indulgent elements - creamy casseroles, crispy potatoes, butter-laden Yorkshire puddings, rich gravy - you need something that brings sweetness, brightness, and simplicity. These roasted roots do exactly that.
The natural sugars in the carrots and parsnips caramelize in the high heat, creating sweetness without being dessert-like.
The balsamic vinegar adds acidity that cuts through all the richness on your plate. The wild mushroom and sage oil adds depth without overwhelming.
And the vegetables themselves are beautiful - those golden-brown edges and vibrant orange color make your Sunday roast plate look absolutely stunning.
Plus, they're easy. While your chicken roasts and your casserole bakes, these come together with minimal hands-on time. That's important when you're coordinating multiple dishes.
The Bigger Picture: Quality Ingredients
This recipe is a perfect example of how quality ingredients can transform simple cooking. Carrots and parsnips, olive oil, balsamic vinegar - these are basic ingredients. But when you use:
Fresh, seasonal root vegetables
High-quality infused olive oil (or fresh herbs)
Good balsamic vinegar (not the cheap stuff that's mostly corn syrup)
Proper salt and fresh herbs
...you get something that tastes restaurant-quality at home.
That's what I learned in Pinehurst and what I've carried through all my travels: sometimes the simplest recipes showcase ingredients best. When you invest in quality olive oil, good vinegar, fresh herbs, and seasonal produce, you don't need complicated techniques. You just need to let those ingredients shine.
Do you have a favorite root vegetable to roast? Have you visited an olive oil specialty store? Let me know in the comments!
Want more recipes inspired by my travels? Check out my Sunday Roast and subscribe to Rue's Global Kitchen for weekly recipes and stories!
Comments