Roasted Root Vegetable Medley

Carol White

By
@Mstwinkie

Cooking smart for a healthy heart is what it’s all about. Your family will love this low fat full of wonderful flavors in this side dish. If you love my Spicy Roasted Sweet Potatoes you will also fall in love with dish. Carrots, Yellow and Red Beets, Sweet Potatoes and onions roasted together will make your taste buds sing.


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Rating:

Comments:

Serves:

6 - 8

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

ORGANIC OR FARM FRESH VEGGIES

2 medium
sweet potatoes
2 medium
yellow beets
2 medium
beets
4 medium
carrots
2 small
white onions
4 clove
garlic, minced
1 Tbsp
fresh grated ginger
1 Tbsp
fresh squeeze lime juice (about 1/2 lime)
2 Tbsp
fresh parsley (chopped for garnish)

SPICES FROM THE PANTRY

2 Tbsp
agave nectar ( substitute for agave nectar is “pure maple syrup”)
1 tsp
cinnamon
1 tsp
chili powder
t tsp
nutmeg
1 tsp
allspice, ground
salt and pepper (to taste)

Directions Step-By-Step

1
Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
2
Prep veggies – peel and clean veggies, and then cut into 1” (inch) chunks. All veggies should cut the same size for even cooking.
3
In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add vegetable medley; toss and coat well.
4
Place season veggies on to baking pan and spread them out into a single layer, so that can roast evenly.
5
Roast veggies in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender and caramelized. Remove from oven and season with a little salt and pepper to taste, if desired. The place in serving dish, garnish with fresh parsley.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy