Roasted Root Vegetables
Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.
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Roasted Root Vegetables
Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.
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| Servings |
| 61/2 cup each |
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Ingredients
- 12oz. carrots, trimmed, cubed 1/2″about 4 medium
- 12oz. sweet potatoes, peeled, seeded, cubed 1/2″
- 10oz. beets, peeled, cubed 1/2″
- 1/2 red onion, peeled, chopped
- 2Tbsp olive oil
- 1tsp kosher salt
- 1/8tsp Freshly ground black pepper
- 1/4tsp dried thymeoptional
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.