Name: Oven Roasted Root Vegetables
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Cuisine: Oven Roasted Root Vegetables
Ingredients: 1 ½ cups beets (red or golden, 3 small beets); 2 cups potatoes (2 medium); 2 cups sweet potato (1 large); 2 cups onion (1 large); 2 cups carrots (4-5 large); ½-1 tsp sea salt (to taste); 1/4 cup olive oil; 2-4 cloves garlic (minced); ½ tsp dried thyme; ½ tsp dried rosemary

Description

Easy Oven Roasted Root Vegetables are a healthy and delicious side dish. Easy and colorful vegetable side dish. Perfect for for any meal. Vegan, vegetarian, real food for Easter Thanksgiving, Christmas, and more!

Ingredients

Scale

1 ½ cups beets (red or golden, 3 small beets)
2 cups potatoes (2 medium)
2 cups sweet potato (1 large)
2 cups onion (1 large)
2 cups carrots (4–5 large)
½–1 tsp sea salt (to taste)
1/4 cup olive oil
2–4 cloves garlic (minced)
½ tsp dried thyme
½ tsp dried rosemary

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Instructions

Preheat oven to 425 degrees F.
Peel vegetables and cut into 1-1 1/2-inch pieces. Lightly grease a large cast iron skillet or baking sheet with olive oil.
Add all vegetables to the pan and top with olive oil, spices and minced garlic. Toss well to combine.
Roast the vegetables until tender and golden brown, stirring occasionally every 15 minutes to ensure equal browning. This takes about 45 minutes to 1 hour.

Notes

Using red beets will make the vegetables a bit pink, choose golden beets if you prefer no color transfer.

Nutrition

Serving Size: 1 cup
Calories: 145