roasted root vegetable medley
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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yield
6 - 8
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For roasted root vegetable medley
- ORGANIC OR FARM FRESH VEGGIES
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2 mdsweet potatoes
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2 mdyellow beets
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2 mdbeets
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4 mdcarrots
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2 smwhite onions
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4 clovegarlic, minced
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1 Tbspfresh grated ginger
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1 Tbspfresh squeeze lime juice (about 1/2 lime)
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2 Tbspfresh parsley (chopped for garnish)
- SPICES FROM THE PANTRY
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2 Tbspagave nectar ( substitute for agave nectar is “pure maple syrup”)
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1 tspcinnamon
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1 tspchili powder
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t tspnutmeg
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1 tspallspice, ground
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salt and pepper (to taste)
How To Make roasted root vegetable medley
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1Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
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2Prep veggies – peel and clean veggies, and then cut into 1” (inch) chunks. All veggies should cut the same size for even cooking. -
3In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add vegetable medley; toss and coat well.
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4Place season veggies on to baking pan and spread them out into a single layer, so that can roast evenly.
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5Roast 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roasted Root Vegetable Medley:
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