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roasted beets and sweet potatoes

Roasted Beets and Sweet Potatoes Veggie Medley

Jenna Volpe, RDN, LD, CLT
This roasted beets and sweet potatoes veggie medley is nourishing, grounding, savory and the epitome of "comfort food"!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 people

Equipment

  • Cutting knife and peeler for veggies
  • Cutting board
  • 9 X 13-inch casserole dish
  • Measuring spoons
  • Large spoon for stirring
  • Pot holders

Ingredients
  

  • 4 fresh carrots (orange/purple/white) - washed, peeled and chopped
  • 3 fresh beets - washed, peeled and chopped - save the greens!
  • 2 large white or yellow onions - peeled and chopped
  • 1 large sweet potato - washed and chopped
  • 1/3 cup oil of choice (extra virgin olive oil or avocado oil)
  • 2 teaspoons salt of choice (we use Celtic sea salt or Redmond Real Salt)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1 shake black pepper

Instructions
 

  • Preheat oven to 375 degrees F.
  • Peel/wash, and chop/dice all veggies, and add them to fill the 9 x 13 inch pan 3/4 of the way.
  • Coat the veggies in your oil of choice and stir with a large spoon.
  • Add salt, pepper and spices - stir again.
  • Roast for ~35 minutes total. Stir halfway through to help it cook evenly.

Notes

Enjoy and let me know in the comments what you think of the recipe!
Keyword roasted beets and sweet potatoes
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