• Lisa Jarvis

Oven Roasted Root Vegetables



This is an easy, colorful and delicious side dish. My recipe for roasted root veggies includes beets,butternut squash, sweet potatoes, carrots, and yukon gold potatoes, but you can leave out something you don't like or don't have on hand. You can also add a different root veggie you might want to add, such as a parsnip. Just roast the ones that make you happy! It is a simple and delicious taste of fall!

Here's what you need:

(Dice all of the following in 1 inch cubes)

1 lb beets (Peeled and cubed)

1 butternut squash (peeled and cubed....get the ones already cubed for you in the produce section of the grocery store if you can find it)

1 large sweet potato (peeled and cubed)

1 large yukon gold potato (peeled and cubed)

1 large carrot or several baby carrots (I used rainbow carrots) cut up

3 T olive oil

1/4 t onion powder

Salt and pepper to taste

Fresh parsley, chopped, to garnish

Heat oven to 425. Place all vegetables in a bowl and coat with the olive oil and onion powder. ( You can also add a sprinkle of thyme here too ). Spread veggies on a large baking sheet in a single layer. Sprinkle with salt and pepper to taste. Roast for about 40 minutes or until tender, stirring once halfway through cooking time. To serve sprinkle with the chopped parsley.

#VegetablesVegetarian

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