1 1/4lb.potatoesred-skinned and white-skinned, cut into 1 inch pieces
3/4lb.sweet potatocut into 1-inch pieces
3carrotscut into 1-inch pieces
1lb.beetsa mixture of red, golden and chiogga if possible, peeled and cut into 1-inch pieces
1largeonioncut into chunks
4tbsp.olive oil
3/4tsp.Salt
3/4tsp.ground pepper
2tbsp.chopped fresh rosemaryoptional
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.