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Roasted Beets, Carrots, and Sweet Potatoes

By February 27, 2018Recipes
Reading Time: 2 minutes

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.

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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

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.


Category Paleo, Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Lauren Lobley

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Spread the vegetables out along a baking sheet.
  3. Season with spices and olive oil. Toss with your hands until all the veggies are coated.

  4. Spread the veggies back out on the baking sheet.
  5. Bake for 30 minutes, or until your desired tenderness.

  6. Serve hot, or cool in the fridge and add to your next salad.

Recipe Notes

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:

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Lauren Lobley
Former pastry chef turned certified Integrative Nutrition Health Coach and healthy chef, Lauren is now in the throes of her most challenging work to date: motherhood. When she’s not mushing up food for her daughter, her goal is to not only create recipes for healthy food that taste good, but also to help people create a recipe for their own, unique healthy life. One that’s designed specifically to suit their needs, wants, and of course, taste buds!

You can check out her recipes for both food and for life at Delectable You. There you will also find over ninety cooking videos for your viewing pleasure.

Lauren lives in Malibu, California with her adventurer husband, Ted. Together they own a yoga studio called 5 Point Yoga, as well as an Adventure Yoga Retreats company that takes people all over the world doing yoga and, well, having adventures! Think skiing, yoga, and P90X in Jackson Hole, Mammoth, and Chamonix, surfing and yoga in Costa Rica, hiking Machu Piccu in Peru — you know, that kind of thing.

When she’s not cooking, recipe testing, and living and breathing health and wellness (and now chasing after her infant), she’s writing about it all on her blog. She’s also been published on The Good Men Project, Babble, Beyond Yoga, and The Elephant Journal, and has been regularly writing for a health and wellness PR firm for the last three years.

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