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Roasted Root Vegetables for Thanksgiving table

Roasting brings out the natural sweetness and depth of flavor of these earthy veggies.


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.


  1. Preheat oven to 375 degrees F
  2. 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.
  3. 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

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