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. (spinabifida.net)  

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.
My 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.

5 from 1 vote

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Oven Roasted Root Vegetables

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

An easy and delicious way to combine a number of root vegetables together bringing out the sweetness of each one.

Course:

Side Dish

Servings: 4 servings

Author: Kerrie @ Family Food and Travel

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

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.

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