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roasted beets and sweet potatoes
Jenna Volpe, RDN, LD, CLT

Roasted Beets and Sweet Potatoes with Carrots and Onions

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 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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 (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

Equipment

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

Method
 

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

Notes

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: