Rosemary-Roasted Root Veggies with Aperol Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy root vegetables roasted until caramelized, finished with a tangy Aperol-honey glaze and rosemary. This mediterranean-inspired vegetarian (vegan) ready in about 45 minutes pairs carrots, parsnips, Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss carrots and parsnips with 2 tbsp olive oil, spreading in a single layer on a parchment-lined baking sheet. Roast for 25 minutes until edges are golden and tender when pierced with a fork.
  2. Step 2: While vegetables roast, whisk together 3 tbsp Aperol, 1 tbsp honey, and 1 tsp chopped rosemary in a small bowl until combined.
  3. Step 3: Remove vegetables from oven, drizzle with Aperol mixture, and toss to coat evenly. Return to oven for 5 more minutes until glaze is bubbly and caramelized, then serve immediately.

Frequently asked questions

How long does Rosemary-Roasted Root Veggies with Aperol Glaze 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 Rosemary-Roasted Root Veggies with Aperol Glaze?

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 carrots from drying out.

Can I substitute ingredients in Rosemary-Roasted Root Veggies with Aperol Glaze?

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 Rosemary-Roasted Root Veggies with Aperol Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Rosemary-Roasted Root Veggies with Aperol Glaze vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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