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This dish of roasted beets, carrots, and sweet potatoes is a great way to warm up your winter, but in truth, roasted vegetables are great at any time of year. These roasted veggies can dress up a salad, making it beautiful and nutritious, but they are also perfect when served warm alongside fish or your favorite protein.
Beets, carrots, and sweet potatoes all come in different colors, and each of those varieties is packed with slightly different nutrients. So to make the most of your nutrition and to create the most beautiful dish, see if you can pick an assortment of different colors to use as ingredients. You might discover a new favorite, and you’ll end up with a beautiful rendition of this roasted beets, carrots, and sweet potatoes recipe.
Roasted Beets, Carrots, and Sweet Potatoes
- 1 large sweet potato skins on, cubed 1/2 inch x 1/2 inch
- 2 medium-sized beets peeled and cubed 1/4 inch x 1/4 inch
- 2 medium-sized carrots peeled and sliced 1/2 inch thick
- 1/2 tsp ground coriander
- 1 tsp dried thyme
- 1/2 tsp ground sage
- 1/2 tsp ground black pepper
- 1 tsp kosher or sea salt
- 2 tbsp extra virgin olive oil
Preheat the oven to 375 degrees Fahrenheit.
Spread the vegetables out along a baking sheet.
Season with spices and olive oil. Toss with your hands until all the veggies are coated.
Spread the veggies back out on the baking sheet.
Bake for 30 minutes, or until your desired tenderness.
Serve hot, or cool in the fridge and add to your next salad.
This recipe can also be served hot right out of the oven, or used later as an addition to a salad.
For a walk-through on how to make this delicious recipe, watch this video: