Description
These Roasted Root Vegetables are a simple and satisfying side dish that’s perfect for any occasion. Sweet potatoes, carrots, and beets are tossed with olive oil, herbs, and spices, then roasted to perfection in the oven.
Ingredients
Units
Scale
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 2 pounds beets, peeled and cut into 1-inch chunks
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- 1/4 cup chopped fresh rosemary leaves
Instructions
- Preheat and Prep: Preheat oven to 425°F (220°C). Line a large baking sheet (or two smaller sheets) with parchment paper.
- Season Vegetables: Place the sweet potatoes, carrots, and beets on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, and rosemary. Toss to coat evenly. Spread the vegetables in a single layer.
- Roast: Roast for 45 minutes, or until the vegetables are fork-tender and slightly caramelized.
Notes
- Vegetable Variety: Feel free to add other root vegetables, such as parsnips or turnips.
- Seasoning: Adjust the amount of salt and pepper to your liking. You can also add other herbs and spices, such as thyme, garlic powder, or onion powder.
- Roasting Time: Roasting time may vary depending on your oven and the size of the vegetables.
- Make Ahead: Roasted vegetables can be made ahead of time and reheated in the oven or microwave.
- Serving Suggestions: Serve as a side dish with roasted chicken, fish, or your favorite protein.
Nutrition
- Serving Size: 1 Serving
- Calories: 250kcal
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
