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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"!
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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
1x
2x
3x
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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