Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.
| Ingredients: 12 oz. carrots, trimmed, cubed 1/2″ about 4 medium 12 oz. sweet potatoes, peeled, seeded, cubed 1/2″10 oz. beets, peeled, cubed 1/2″1/2 red onion, peeled, chopped 2 Tbsp olive oil 1 tsp kosher salt 1/8 tsp Freshly ground black pepper 1/4 tsp dried thyme. |
Instructions:
- Preheat oven to 375 degrees F
- Toss vegetables with oil, salt and pepper and thyme, if using. Tip: Toss and roast beets separately to reduce the red color “bleeding” into the other vegetables.
- Spread in a single layer on a sheet pan and place in preheated oven. Roast for 30-40 minutes or until lightly brown and tender. Serve hot.
| Nutrition Facts: Calories 90kcal Fat 3g Sodium 280mg Total Carb 14g Dietary Fiber 3g Sugars 6g Protein 1g |
