Basin & Marot Herb-Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant medley of seasonal root vegetables roasted with organic herbs and a splash of biodynamic wine, perfect as a side for Brussels' authentic brasserie dining. This Belgian-inspired vegetarian recipe, ready in about 45 minutes, pairs carrots, parsnips, beetroot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb peeled and sliced carrots
• 1 lb peeled and sliced parsnips
• 1 lb peeled and diced beetroot
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 2 minced cloves garlic
• 1/4 cup organic white wine
• 1 tbsp balsamic vinegar
• 1 tsp chopped fresh thyme

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and toss 1 lb peeled and sliced carrots, 1 lb peeled and sliced parsnips, and 1 lb peeled and diced beetroot with 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, and 2 minced garlic cloves on a large baking sheet.
2. Step 2: Roast for 25 minutes until vegetables are tender and caramelized at the edges, then remove from oven and drizzle with 1/4 cup organic white wine and 1 tbsp balsamic vinegar.
3. Step 3: Return to oven and roast for 5 more minutes until the liquid has reduced into a glossy glaze.
4. Step 4: Sprinkle with 1 tsp chopped fresh thyme and stir gently to coat, then serve warm as a side dish.