Roasted Beets and Sweet Potatoes Veggie Medley
Jenna Volpe, RDN, LD
This roasted beets and sweet potatoes veggie medley is nourishing, grounding, savory and the epitome of "comfort food"!
Cutting knife and peeler for veggies
9 X 13-inch casserole dish
Large spoon for stirring
- washed, peeled and chopped
- washed, peeled and chopped - save the greens!
white or yellow onions
- peeled and chopped
- washed and chopped
oil of choice
(extra virgin olive oil or avocado oil)
salt of choice
(we use Celtic sea salt or Redmond Real Salt)
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.
Enjoy and let me know in the comments what you think of the recipe!
roasted beets and sweet potatoes
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