Roasted Root Vegetables
Need an easy fall or winter side dish? These Roasted Root Vegetables are a simple, colorful, and delicious cold-weather staple. Mix and match the veggies as mu
Servings: 4
Ingredients
- 2 sweet potato peeled and diced
- 4 carrots sliced into coins
- ½ large red onion chopped
- 2 red or golden beets scrubbed and diced
- 5 whole garlic cloves
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp Rosemary
- 1 tsp Thyme
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper; set aside.
- Add the sweet potato, carrots, onion, beets, and garlic to a large bowl. Then, drizzle the olive oil and sprinkle the salt over them and toss to combine.
- Transfer the vegetables to the prepared baking sheet. Place in the oven and roast for 25 minutes.
- Remove the baking sheet from the oven and add the rosemary and thyme to the baking sheet, then give everything a good stir. Place back into the oven and continue roasting for 10-15 more minutes or until the vegetables have softened. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 196kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 687mg | Potassium: 616mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26249IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1mg
