Roasted Root Vegetables
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Print Recipe
Print Recipe |
Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.
| Servings |
| 61/2 cup each |
| Servings |
| 61/2 cup each |
Ingredients
- 12 oz. carrots, trimmed, cubed 1/2" about 4 medium
- 12 oz. sweet potatoes, peeled, seeded, cubed 1/2"
- 10 oz. beets, peeled, cubed 1/2"
- 1/2 red onion, peeled, chopped
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1/8 tsp Freshly ground black pepper
- 1/4 tsp dried thyme optional
Servings: 1/2 cup each
Units:
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Ingredients
Servings: 1/2 cup each
Units:
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Instructions
- Preheat oven to 375 degrees F
- Toss vegetables with oil, salt and pepper and thyme, if using. Tip: Toss and roast beets separately to reduce the red color "bleeding" into the other vegetables.
- Spread in a single layer on a sheet pan and place in preheated oven. Roast for 30-40 minutes or until lightly brown and tender. Serve hot.
Nutrition Facts
| Calories | 90kcal |
| Total FatSaturated FatTrans Fat | 3g0g0g |
| Cholesterol | 0mg |
| Sodium | 280mg |
| Total CarbDietary FiberSugars | 14g3g6g |
| Protein | 1g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.