Roasted Root Vegetables
This healthy and versatile one-pan Roasted Root Vegetables are super simple to make, and great for a large gathering. Carrots, beets and sweet potatoes, all tossed with olive oil and rosemary, then roasted to perfection. This will become a favorite side dish for any meal.
Servings: 8
Calories: 314kcal
Equipment
Ingredients
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 2 pounds carrots peeled and cut into 1-inch chunks
- 2 pounds beets peeled and cut into 1-inch chunks
- ½ cup olive oil extra virgin
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper ground
- ¼ cup fresh rosemary leaves chopped
Instructions
- Preheat the oven: Preheat the oven to 425°F. Arrange a rack in the middle of the oven.
- Prepare vegetables: Place the root vegetables on a large baking sheet (21×15-inch) or two smaller ones. Drizzle with the extra virgin olive oil, salt, pepper, rosemary and toss well. Spread evenly into a single layer. If your baking sheet isn’t large enough, make sure you use two sheets.
- Roast vegetables: Transfer the baking sheet to the oven and roast for 45 minutes or until the veggies are fork tender and caramelized.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 811mg | Potassium: 1123mg | Fiber: 10g | Sugar: 18g | Vitamin A: 35096IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 2mg