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Roasted Root Vegetables

A delightful medley of sweet potatoes, carrots, and beets roasted to perfection, providing a comforting side dish that is both flavorful and nutritious.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Root Vegetables
  • 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 Cooking
  • 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 the oven to 425°F and arrange a rack in the middle.
  2. Prepare the vegetables on a large baking sheet, making sure they are cut into uniform 1-inch pieces.
  3. Drizzle olive oil over the vegetables and season with salt, pepper, and chopped rosemary.
  4. Toss everything together until the vegetables are evenly coated in the seasoning.
  5. Spread the vegetables out in a single layer on the baking sheet.
Roasting
  1. Transfer the baking sheet to the preheated oven and roast for about 45 minutes.
  2. Monitor the vegetables towards the end of cooking and check for fork-tenderness and light caramelization.
Serving
  1. Transfer the roasted vegetables to a large serving bowl.
  2. Consider garnishing with sprigs of fresh rosemary or a drizzle of balsamic glaze.

Notes

Allow leftovers to cool before storing in an airtight container. They can last in the refrigerator for up to four days. Reheat in the oven or on the stovetop for best results.