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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!

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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.

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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.

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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

baking sheet with a variety of root vegetables roasted

Roasted Root Vegetables

Sheila
Combination of roasted root vegetables tossed in salt and olive oil and roasted until crispy on the outside and tender on the inside. Roasting caramelizes the natural sugars in the veggies, making them delicious and hard to stop eating.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 6 servings
Calories 60 kcal

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.

Notes

Options: Add any root vegetable that you love, turnips, and parsnips, would work great in this roast vegi party!

Nutrition

Calories: 60kcalCarbohydrates: 4gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 8mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 56IUVitamin C: 0.1mgCalcium: 8mgIron: 0.2mg
Keyword beets, carrots, red skin potatoes, roasted, root vegetables, sweet potato
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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10 Comments

  1. 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!

    1. 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?

  2. 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.

    1. 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.”

    1. Good eye Karin! I usually use ground pepper, but used Lawrys seasoned pepper this time! Either tastes amazing 😉