Description

These Roasted Root Vegetables bring together sweet potatoes, carrots, and beets, creating a colorful and flavorful side dish that’s perfect for cozy dinners and gatherings. This simple recipe ensures every bite is packed with tasty, earthy goodness.

Ingredients

Scale

2 medium sweet potatoes, peeled and diced
4 medium carrots, sliced into coins
1/2 large red onion, chopped
2 medium beets, scrubbed and diced
5 whole garlic cloves
2 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
2 tsp fresh chopped rosemary
1 tsp fresh thyme

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Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper.
Toss diced sweet potatoes, carrots, red onion, beets, and whole garlic cloves in a large bowl with olive oil, salt, and pepper.
Spread the vegetable mix on the baking sheet in an even layer and roast for 25 minutes.
Remove from the oven, add rosemary and thyme, stir to combine, and return to the oven.
Roast for an additional 10-15 minutes, or until tender and golden.

Notes

For easier clean-up, line your baking sheet with parchment paper.
Ensure veggies are cut uniformly for even roasting.
Avoid crowding the baking sheet to prevent steaming.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 6g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg