Roasted Beets and Sweet Potatoes Veggie Medley
This roasted beets and sweet potatoes veggie medley is nourishing, grounding, savory and the epitome of "comfort food"!
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!
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