Roasted Root Vegetables
A vibrant and delicious medley of roasted root vegetables that celebrates fall flavors and brings warmth to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 Carrots
- 4 Potatoes
- 2 Sweet Potatoes
- 3 Beets
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- Herbs (e.g., rosemary, thyme)
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and chop the root vegetables into uniform pieces.
- Place the chopped vegetables in a large bowl and drizzle with olive oil.
- Add a good pinch of salt, freshly cracked pepper, and a handful of herbs.
- Toss to coat the vegetables evenly with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-35 minutes, stirring halfway through.
- Serve warm and enjoy.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.lunarecipez.com/roasted-root-vegetables/