Rosemary-Infused Roasted Root Vegetables with Bitter Herb Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Root vegetables roasted with rosemary and a bright, herbaceous oil that transforms natural bitterness into a sophisticated, savory note. This mediterranean-inspired vegetarian ready in about 50 minutes pairs carrots, parsnips, rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, 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

• 200 g carrots
• 200 g parsnips
• 1 sprig rosemary
• 3 tbsp extra-virgin olive oil
• 50 g bitter greens
• 1 lemon
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 200°C (400°F). Peel and cut 200 g carrots and 200 g parsnips into 1-inch chunks; place on a baking sheet and drizzle with 2 tbsp olive oil. Add 1 sprig rosemary, 1/2 tsp sea salt, and 1/4 tsp black pepper, then toss until vegetables are evenly coated.
2. Step 2: Roast vegetables for 25-30 minutes, flipping halfway through, until edges are golden and tender when pierced with a fork.
3. Step 3: While vegetables roast, finely chop 50 g bitter greens (like dandelion or endive) and mince 2 garlic cloves. Zest 1 lemon, then cut it in half and squeeze out 1 tbsp juice. Whisk together chopped greens, garlic, lemon zest, 1 tbsp olive oil, and 1 tbsp lemon juice until blended.
4. Step 4: Remove roasted vegetables from oven and drizzle with the green herb oil. Toss gently to coat, then serve warm with additional lemon wedges for squeezing.