Roasted Root Vegetables

Combination of roasted root vegetables tossed in salt and olive oil and roasted
until crispy on the outside and tender on the inside. Roasting caramelizes the
natural sugars in the veggies, making them delicious and hard to stop eating.

Servings: 6 servings

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Course:

Side Dish

Cuisine:

American

Keywords:

carrots sweet potato roasted root vegetables Beets red skin potatoes

🧂 Ingredients

2 whole Carrots

peeled, and cut into chunks
1 whole large Sweet Potato

peeled, and cut into cubes
4 whole Beets

small-medium in size, washed, peeled cut into cubes
6 whole Red Skinned Potatoes

washed and cut into bitesized cubes
2 tablespoons Olive Oil
salt and pepper

Instructions

1 Preheat oven to 400 degrees
2 Peel carrots, beets and sweet potato and cut into 1/2 inch chunks add to a large
bowl. Wash red skinned potatoes and cut in to 1/2 inch chunks add to bowl with
other vegetables. Toss with olive oil; add salt and pepper to your taste. Spread
vegetables out on two baking sheets bake in a preheated 400 degree oven for
30-45 minutes.

Nutrition Info

Name	Amount
Calories	60 kcal
Carbohydrates	4 g
Protein	0.4 g
Fat	5 g
Saturated Fat	1 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	3 g
Sodium	8 mg
Potassium	98 mg
Fiber	1 g
Sugar	1 g
Vitamin A	56 IU
Vitamin C	0.1 mg
Calcium	8 mg
Iron	0.2 mg