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Roasted Root Vegetables

A delicious medley of roasted sweet potatoes, carrots, and beets, seasoned to perfection and ideal as a side for any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds sweet potatoes (peeled and cut into 1-inch cubes)
  • 2 pounds carrots (peeled and cut into 1-inch chunks)
  • 2 pounds beets (peeled and cut into 1-inch chunks)
Seasoning and Oil
  • ½ cup olive oil (extra virgin)
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon black pepper (ground)
  • ¼ cup fresh rosemary leaves (chopped)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Peel and cut sweet potatoes, carrots, and beets into 1-inch pieces.
  3. Arrange the chopped vegetables on a large baking sheet, spreading them out to avoid overlap.
Seasoning
  1. Drizzle the vegetables with olive oil and sprinkle salt, black pepper, and rosemary over them.
  2. Toss everything together to ensure even coating.
Roasting
  1. Spread the seasoned vegetables into a single layer on the baking sheet.
  2. Roast in the preheated oven for about 45 minutes, stirring halfway through.
  3. Check for doneness; they should be fork tender and caramelized.
  4. Remove from oven and let cool for a few minutes before serving.

Notes

You can pair these vegetables with proteins or serve them in grain bowls. They store well and can be reheated easily. Consider using different herbs or seasonal vegetables for variety.