Roasted Root Vegetables | Rosemary-Infused Butter

By • September 20, 2016 0 Comments

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Author Notes: Now that we’ve transitioned into autumn I’d like to share a rustic and seasonal fare recipe with you, Roasted Root Vegetables with a rosemary-infused butter. When planning out the foundation for any recipe it is always a good idea to focus on using seasonally based ingredients. I would also recommend visiting your local farmers’ market for the freshest produce. The Avant-Garden’s Roasted Root Vegetables dish is compiled of earthy root vegetables which are grown locally and flourish during this time of year. This recipe pairs the sweet and earthy flavors of organic turnips, carrots, sunchokes and beets with the anise essence of fennel, sliced into delicate ornamental pieces. Finally, right before baking, a rosemary infused grass-fed butter sauce is drizzled over the entire medley of root vegetables.The Avant-Garden


Serves 4


  • 6 carrots, trimmed and halved lengthwise
  • 4-6 sunchokes, chopped
  • 3-5 golden beets, peeled and cut into 1/2 inch slices
  • 2 organic turnips, peeled and cut into 1/2 inch slices
  • 1 organic fennel bulb, trimmed and cut into thin slices
  • 4 sprigs rosemary
  • 5 tablespoons butter, melted
  • 1 teaspoon sea salt

Additional Materials

  • 18" x 26" baking sheet
  • parchment paper, cut to size of the baking sheet
  • chef's knife
  • wooden spatula
  1. PREPARING YOUR PRODUCE: Preheat the oven to 425 degrees.
  2. While you’re waiting for the oven to preheat, remove the green stems and leaves from the fennel, beets, turnips and carrots. Feel free to save the leaves for other recipes, such as soup or green juices. Then trim and discard the root ends.
  3. Rinse the vegetables under cold running water.
  4. If you’re using organic root vegetables then they’ll probably be smaller in size. Don’t worry too much about peeling them, since many of the nutrients will be lost if the peel is removed. However, if these root vegetables are conventionally grown, peel them and trim off at least one inch from the stem end. This is where a majority of the pesticides are stored after the vegetable has been harvested.
  5. Once all of the produce is washed and patted dry, cut the sunchokes, beets and turnips into slices, about 1/2 inch in thickness.
  6. Halve the carrots lengthwise.
  7. Cut the fennel bulb in half. Then gently cut into each half creating thin slices.
  8. PREPARING YOUR ROSEMARY INFUSED BUTTER: In a small sauce pan over low heat, melt 5 tablespoons of grass-fed butter. As the butter begins to melt, add 4 sprigs of fresh rosemary. Using the edged corner of your spatula, muddle the rosemary leaves into the melting butter. This will help to release the essential oils into the butter, creating a more flavorful taste. After 2-3 minutes of muddling or once the butter has completely melted, remove from heat and continue to muddle the rosemary for one additional minute.
  9. PREPARING YOUR ROASTED ROOT VEGETABLES: Line a baking sheet with a piece of parchment paper. Combine the slices of turnips, beets, and sunchokes by spreading them out in a single layer. Then create a second layer using the slices of carrot and fennel. The carrots and fennel will brown and caramelize better if they are placed on top, creating a more appealing aesthetic when it is time to present your dish.
  10. Sprinkle a tablespoon of sea salt over the vegetables.
  11. Slowly pour the butter over the vegetables, creating an even overlay. Feel free to discard or use the muddled sprigs of rosemary. When I was working on this recipe I scattered the sprigs on top, roasting them with the rest of the vegetables.
  12. Transfer the baking sheet filled of veggies to the oven and roast, 35 to 45 minutes, or until the vegetables are nicely browned and tender. Toss all the vegetables together and transfer to a platter. Serve and enjoy!

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