Go Back
–+ servings
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.
No ratings yet
Print Recipe Pin Recipe
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!