Description
Enjoy a vibrant medley of roasted carrots, Yukon Gold potatoes, and earthy beets, creating a comforting side dish that’s both nutritious and delicious.
Ingredients
Scale
- 4 medium carrots, peeled and chopped
- 3 medium Yukon Gold potatoes, chopped
- 2 medium beets, peeled and chopped
- 3 tbsp extra virgin olive oil
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- 1. Preheat the Oven
- Preheat your oven to 425°F (220°C).
- 2. Prepare Your Veggies
- Wash, peel (if necessary), and chop all root vegetables into uniform pieces about an inch thick.
- 3. Season Generously
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, black pepper, rosemary, and thyme until well coated.
- 4. Spread on Baking Sheet
- Spread the seasoned veggies in a single layer on a baking sheet lined with parchment paper.
- 5. Roast Until Golden
- Roast in the preheated oven for about 25-30 minutes or until fork-tender and golden brown. Stir halfway through for even roasting.
- 6. Serve and Enjoy
- Remove from the oven and let cool slightly before serving. For added flavor, drizzle with more olive oil or balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg