Oven Roasted Root Vegetables

It’s Fall, a season of beautiful leaves, stunning colours and harvest time.  It’s a season of squash, carrots, beets, potatoes and more.  A season of plenty and of feasting.  Our CSA farm share provides our family with a bounty of fresh vegetables every week and as one might assume in late September-early October we had lots of gorgeous root vegetables in our basket this week.  Today I am sharing with you one of our favourite side dishes that is truly perfect with every meal, Oven Roasted Root Vegetables. oven roasted root vegetables

Oven Roasted Root Vegetables

Ingredients:

3-4 large beets, peeled and chopped
3-4 large carrots, peeled and chopped
2 large potatoes, washed and chopped
2 tbsp olive oil
1 tsp course salt
1/2 tsp ground black pepper
2 sprigs of fresh rosemary
Parsley for garnish (optional)

Directions:

Preheat oven to 400F
Toss all ingredients in a bowl until vegetables are covered evenly by oil.
Place vegetables on a parchment lined baking sheet and cook for 45 minutes tossing them every 15 minutes.
Turn oven to broil and cook for 10-15 minutes or until brown.
Remove from oven and discard rosemary sprigs.
Serve with your favourite main dish.
Oven Roasted Root Vegetables 2My favourite part of these vegetables is the rich sweetness that comes from the beets and carrots when roasted.  That combined with the earthy potatoes makes it a side dish that will please even your toughest critic. Plus, use heirloom beets and their variations of colours will look fantastic on your Thanksgiving table.

Oven Roasted Root Vegetables
Author: 
Recipe type: Side Dish
 
An easy and delicious way to combine a number of root vegetables together bringing out the sweetness of each one.
Ingredients
  • 3-4 large beets, peeled and chopped
  • 3-4 large carrots, peeled and chopped
  • 2 large potatoes, washed and chopped
  • 2 tbsp olive oil
  • 1 tsp course salt
  • ½ tsp ground black pepper
  • 2 sprigs of fresh rosemary
  • Parsley for garnish (optional)
Instructions
  1. Preheat oven to 400F
  2. Toss all ingredients in a bowl until vegetables are covered evenly by oil.
  3. Place vegetables on a parchment lined baking sheet and cook for 45 minutes tossing them every 15 minutes.
  4. Turn oven to broil and cook for 10-15 minutes or until brown.
  5. Remove from oven and discard rosemary sprigs.
  6. Serve with your favourite main dish.

root vegetables

Looking for more great root vegetables meals check out these fantastic recipes:

Paleo Veggie Hamburger Soup

Carrot Soup 

Curried Chicken with Sweet Potato Stew

Red Velvet Cupcakes coloured with Beets

Best Beet Borscht Soup with Barley

Comments

  1. I love how simple and easy this is. It’s a great way to ad a twist to the same old veggies!

  2. Darlene W says:

    Oh, this looks so good, this is what I love about fall

  3. This looks delicious! I love the blend of the three root vegetables roasted together in olive oil and seasoned…thanks for sharing!
    Jodee Weiland recently posted..Savory Fall SoupsMy Profile

  4. Wouldn’t have thought of adding beets to the mix. Like this idea!

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