Side
Roasted Root Vegetables
Beets, carrots, parsnips and sweet potato roasted with rosemary until sweet and caramelized.
⏱ 55 min (15 min prep, 40 min cooking)
🍽 Serves 6 · about 3/4 cup
budgetmake ahead
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Vegetables
- 3 Beets, peeled and cut in 3/4-inch pieces
- 3 Carrots, cut in 1-inch pieces
- 2 Parsnips, peeled and cut in 1-inch pieces
- 1 Sweet potatoes, peeled and cut in 1-inch pieces
- 1 Red onion, cut in wedges
- 3 tbsp Olive oil
- 1 tsp Dried rosemary
- 1 tsp Table salt
- ¼ tsp Ground black pepper
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet, vegetable peeler.
- Heat the oven to 425°F.
- Toss the beets with 1 tablespoon of the oil and a pinch of salt and keep them at one end of the baking sheet so they do not stain everything pink.
- Toss the other vegetables with the rest of the oil, the rosemary, salt and pepper and spread on the rest of the pan in one layer.
- Roast 35 to 40 minutes, stirring once, until everything is tender and browned at the edges.
Make aheadPeel and cut the vegetables up to 3 days ahead (keep the beets separate). Leftovers keep 4 days in the fridge.
↺ LeftoversToss with greens and goat cheese for a salad, or warm in a skillet with a fried egg.
🧒 With kidsWear an apron for beets; their juice stains. Kids can toss the vegetables with oil in a bowl.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.