Roasted Root Vegetables
Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.
Ingredients
- 12 oz. carrots, trimmed, cubed 1/2" about 4 medium
- 12 oz. sweet potatoes, peeled, seeded, cubed 1/2"
- 10 oz. beets, peeled, cubed 1/2"
- 1/2 red onion, peeled, chopped
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1/8 tsp Freshly ground black pepper
- 1/4 tsp dried thyme optional
Instructions
- Preheat oven to 375 degrees F
- Toss vegetables with oil, salt and pepper and thyme, if using. Tip: Toss and roast beets separately to reduce the red color "bleeding" into the other vegetables.
- Spread in a single layer on a sheet pan and place in preheated oven. Roast for 30-40 minutes or until lightly brown and tender. Serve hot.
Nutrition
Calories: 90kcalCarbohydrates: 14gProtein: 1gFat: 3gSodium: 280mgFiber: 3gSugar: 6g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.