Roasted Root Vegetables
I love roasting vegetables. Roasting caramelizes the natural sugars that are in certain vegetables. Roasting can also bring out a nutty quality in vegetables like broccoli and Brussel sprouts. I’ve tried roasting just about every type of veggie. I love them all!
Why I love to roast vegetables
Roasting vegetables is extremely simple. Once you’ve roasted the vegetables of your choice, you can eat them as a side or keep them in your refrigerator to use in other tasty recipes throughout the week.
A few quick prep steps, and you’ll be roasting your way to deliciousness. When I roast vegetables, they never seem to last. My kids love them, too. I have gotten my kids to try just about every vegetable that I’ve roasted. They pop them in their mouths like candy.
The number one way we enjoy roasted vegetables is as a side dish with fish or meat; add a salad and you have yourself an easy and delicious healthy meal!
There are many recipes that roasted root vegetables can be used in, stay tuned I will be sharing a few of them in the weeks to come!
I love sharing a table with you! Sheila
Roasted Root Vegetables
Ingredients
- 2 whole Carrots peeled, and cut into chunks
- 1 whole large Sweet Potato peeled, and cut into cubes
- 4 whole Beets small-medium in size, washed, peeled cut into cubes
- 6 whole Red Skinned Potatoes washed and cut into bitesized cubes
- 2 tablespoons Olive Oil
- salt and pepper
Instructions
- Preheat oven to 400 degrees
- Peel carrots, beets and sweet potato and cut into 1/2 inch chunks add to a large bowl. Wash red skinned potatoes and cut in to 1/2 inch chunks add to bowl with other vegetables. Toss with olive oil; add salt and pepper to your taste. Spread vegetables out on two baking sheets bake in a preheated 400 degree oven for 30-45 minutes.
I must say that I just started making roasted veg! It’s amazing! It’s Delightful! It’s Delicious! My Diabetic person can eat almost as much as they want! Instead of S/P, try it with a Cajun Seasoning mix!
OOh that’s sound very luverly! The more spice the better. Do you have a favorite Cajun Seasoning blend you buy or do you make your own?
I do have a favorite! I use Tony Chachere’s to which I was introduced by an amazing cook and friend. It’s delightful!
We have this a couple of times a week. Sometimes we add onions and garlic and finish with a drizzle of caramelized balsamic vinegar. To die for.
I love roasting veggies… the taste and the texture are relish. And it frees up some time to enjoy a glass of wine while dinner cooks! 🙂 PS ~ I’ve never used beets (they haven’t ever been my favorite) — you’ve convinced me to try them.
Beets are one of my favorite vegetables, but I think I’m in the minority! Try them roasted and you might change your mind. 🙂 I just had a green eggs and ham moment there! HA! “Try them try them and you may try them and you may I say.”
Sheila, it looks like you have a special seasoned pepper in the photo. I’d love to know what you use. They look delicious!
Good eye Karin! I usually use ground pepper, but used Lawrys seasoned pepper this time! Either tastes amazing 😉
I love roasted vegetable too! It adds such great flavor and is so easy!