Roasted Beets Carrots Sweet Potatoes

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


  • 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


  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.