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
- Sweet Potatoes (2): Peeled and diced
- Carrots (4): Sliced into coins
- Red Onion (½ large): Chopped
- Beets (2 red or golden): Scrubbed and diced
- Whole Garlic Cloves (5): Whole
- Olive Oil (2 tbsp)
- Salt (1 tsp)
- Black Pepper (¼ tsp)
- Rosemary (2 tsp): Fresh chopped
- Thyme (1 tsp): Fresh thyme
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
