Description
A simple and flavorful recipe for roasted root vegetables, combining sweet potatoes, carrots, and beets with olive oil and rosemary to create a perfect side dish for any meal.
Ingredients
Units
Scale
Vegetables
-
-
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 2 pounds beets, peeled and cut into 1-inch chunks
-
Seasoning
-
- 1/2 cup olive oil, extra virgin
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, ground
- 1/4 cup fresh rosemary leaves, chopped
Instructions
- Preheat the oven: Preheat the oven to 425°F. Arrange a rack in the middle of the oven to ensure even baking.
- Prepare vegetables: Place the sweet potatoes, carrots, and beets on a large baking sheet (21×15 inches) or divide them onto two smaller baking sheets if necessary. Drizzle the vegetables with olive oil, sprinkle with salt and ground black pepper, and add the chopped rosemary. Toss everything together to coat evenly and spread the vegetables out into a single layer on the baking sheet.
- Roast vegetables: Transfer the baking sheet to the oven and roast the vegetables for 45 minutes. Stir them occasionally, and cook until they are fork-tender and caramelized around the edges.
Notes
- Ensure even roasting by spreading the vegetables out in a single layer and not overcrowding the baking sheet.
- You can substitute fresh rosemary with dried rosemary if needed, but reduce the quantity to 1–2 teaspoons.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 180
- Sugar: 11g
- Sodium: 590mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
