Description
Indulge in a vibrant medley of sweet potatoes, carrots, and beets, roasted to perfection for a delightful side dish or vegetarian main course.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and chopped
- 3 medium carrots, peeled and chopped
- 2 medium beets, peeled and chopped
- 1 large red onion, peeled and chopped
- 3 tbsp olive oil
- 2 sprigs fresh rosemary (or thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop the sweet potatoes, carrots, beets, and red onion into even bite-sized pieces.
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, pepper, and rosemary until well coated.
- Spread the seasoned vegetables evenly on a baking tray lined with parchment paper. Ensure they are not overcrowded.
- Roast in the preheated oven for about 30–35 minutes. Stir halfway through for even browning.
- Remove from the oven once golden brown and tender. Garnish with extra rosemary if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding seasonal vegetables like butternut squash or parsnips for variety. For added flavor, consider serving with a drizzle of tahini sauce or balsamic glaze.