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Fall Roasted Root Vegetables with Rosé Vinaigrette

Posted by Arianna Kotlier on

These Fall Roasted Root Vegetables are a healthy and vibrant side dish for any meal, and especially for the holidays coming up. This side dish is incredibly simple to make and the vegetables are interchangeable – try sweet potato, butternut squash, red onion, or fingerling potatoes if you don't have all the veggies this recipe calls for! After these veggies are roasted to perfection, they are tossed with a simple vinaigrette featuring the NEW Wild Groves Rosé Vinegar. 

Fall Roasted Root Vegetables with Rosé Vinaigrette Recipe: 

  • 3 large beets, peeled and diced 
  • 3 large carrots, peeled and sliced into 1/2-inch-thick rounds 
  • 3 parsnips, peeled and sliced into 1/2-inch-thick rounds 
  • 2 tbsp fresh rosemary
  • 4 tbsp Wild Groves Extra Virgin Olive Oil, divided 
  • 2 tbsp Wild Groves Rosé Vinegar 
  • Salt and pepper to taste 


Preheat oven to 425 degrees F and line a baking sheet with aluminum foil or parchment paper. Cut the beets, carrots, and parsnips into pieces that are roughly the same size, and place the pieces on the baking sheet. Add fresh rosemary to the vegetables on the baking sheet. Then, drizzle 2 tablespoons of olive oil onto the vegetables and season with salt and pepper. Toss until all pieces are well-coated. Roast for about 15-20 minutes until tender and caramelized. Transfer the vegetables into a serving bowl and toss with 2 tablespoons olive oil, 2 tablespoons Wild Groves Rosé Vinegar, and extra seasoning if needed. 

Product Links: 

Rosé Vinegar 



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