Roasted Root Vegetables with Beets
Ingredients
- 1 1/4 lb. potatoes red-skinned and white-skinned, cut into 1 inch pieces
- 3/4 lb. sweet potato cut into 1-inch pieces
- 3 carrots cut into 1-inch pieces
- 1 lb. beets a mixture of red, golden and chiogga if possible, peeled and cut into 1-inch pieces
- 1 large onion cut into chunks
- 4 tbsp. olive oil
- 3/4 tsp. Salt
- 3/4 tsp. ground pepper
- 2 tbsp. chopped fresh rosemary optional
Instructions
- Preheat oven to 400ºF
- In a large bowl combine the red and white potatoes, sweet potato, carrots, beets and onions.
- Drizzle olive oil over the bowl of vegetables, season with salt, pepper and rosemary, and mix well to combine.
- Place all the vegetables on a large baking sheet.
- Roast for 20 minutes, then gently stir the vegetables.
- Roast until the vegetables are tender when pierced with a fork and golden brown in some spots for an additional 20–25 minutes.
- Take care not to overcook the beets as their high sugar content could cause them to burn.
Video
Notes
STORAGE:
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week. NUTRITION:
Per serving (1/8 of recipe): Calories 173; Total Fat 7g; Sat Fat 1g; Cholesterol 0mg; Sodium 310g; Total Carb 26g; Fiber 5g; Total Sugars 7g; Added Sugars 0g; Protein 3g; Vit D 0mcg; Calcium 37mg; Iron 1.3mg; Potassium 688mg; Vit A 186% DV; Vit C 18% DV; Vit K 11% DV.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week. NUTRITION:
Per serving (1/8 of recipe): Calories 173; Total Fat 7g; Sat Fat 1g; Cholesterol 0mg; Sodium 310g; Total Carb 26g; Fiber 5g; Total Sugars 7g; Added Sugars 0g; Protein 3g; Vit D 0mcg; Calcium 37mg; Iron 1.3mg; Potassium 688mg; Vit A 186% DV; Vit C 18% DV; Vit K 11% DV.
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