Colorful Fall Winter Roasted Roots

Colorful root vegetables ready to be backed.

This dish is fantastic and shows you how colorful Fall and Winter can be! Potatoes, betterave, rutabaga, panais, yellow, orange, and purple carrots cheer the table. Also, they are packed with nutrients, fibers, and vitamins. They are the perfect side dish of the season.


Choose your favorite root vegetables in the proportion that you want.

  • Potatoes
  • Betterave
  • Rutabaga
  • Panais
  • Carrots – orange, yellow, purple
  • Sweet potato
  • Balsamic vinegar
  • Extra virgin olive oil
  • Ground pepper
  • Salt

You can add an onion cut into slices and a few rosemary sprigs to add flavor.

How to make it

  • Preheat the oven to 215°C / 275°F
  • Wash the roots. No need to peel organic vegetables
  • Slice them as in the pic, or slice them lengthwise, as you prefer
  • Put them in a bowl with balsamic vinegar of Modena and extra virgin olive oil and mix
  • Place everything on a plate suitable for the oven
  • Add salt and freshly ground black pepper
  • Bake for 30 minutes, then stir and add another 5 minutes
  • Turn off the oven and let the vegetables finish cooking for another 5 minutes


About Valentina

Valentina is an international communication consultant. She has served communication and PR agencies for several years by providing insights into local French and Italian food trends and traditions. Thanks to her multicultural background, she focuses on promoting intercultural collaboration for sustainable living.