Basin & Marot Herb-Roasted Root Vegetables
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 ready in about 45 minutes pairs peeled and sliced carrots, peeled and sliced parsnips, peeled and diced 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
Instructions
- 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.
- 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.
- Step 3: Return to oven and roast for 5 more minutes until the liquid has reduced into a glossy glaze.
- Step 4: Sprinkle with 1 tsp chopped fresh thyme and stir gently to coat, then serve warm as a side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Basin & Marot Herb-Roasted Root Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Basin & Marot Herb-Roasted Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and sliced carrots from drying out.
Can I substitute ingredients in Basin & Marot Herb-Roasted Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basin & Marot Herb-Roasted Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Basin & Marot Herb-Roasted Root Vegetables?
Belgian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
