Roasted Beets and Sweet Potatoes with Carrots and Onions
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 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Side Dish
Cuisine American
- 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 (sub green leeks for low FODMAP) - 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 (or garlic scape powder for low FODMAP)
- 1/2 teaspoon cumin powder
- 1 shake black pepper
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.
Optional: save the beet greens and saute them in some extra virgin olive oil with salt & pepper, for an extra nutritional boost!
Low FODMAP modifications:
Keyword roasted beets and sweet potatoes