Roasted Beets and Rutabagas

These Roasted Beets and Rutabagas are colorful, full of flavor and easy to
prepare. Both caramelize in roasting, and the beets take on that slightly smoky
tartness unique to them. The rutabagas lose much of their strong, rooty flavor
and become sweet and savory. Great as a side dish or salad topper, and so easy
to peel, slice, season and bake!

Servings: 6 servings

Author: Beth of A Meal In Mind

Prep Time
20 minutes

Cook Time
40 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

Vegan plant-based one-pan roasted beets oven-roasting roasted rutabagas simple side dish

🧂 Ingredients

2 pounds beets

red, gold and/or Chioggia
1 pound rutabagas
2 tablespoons olive oil
2 teaspoons herb seasoning
½ teaspoon salt

optional
Herbs for garnish

such as rosemary

Instructions

1 Preheat the oven to 400 degrees F.
2 Wash and peel the beets and rutabagas.
3 Slice into wedges of similar thickness.
4 Place onto baking pan and drizzle with oil.
5 Use your fingers to coat the beet wedges evenly with oil.
6 Sprinkle the herb seasoning and optional salt over the vegetables.
7 Roast, uncovered, until the wedges are tender when pierced with a skewer and the
edges have browned slightly.