Roasted Root Vegetable Medley

Carol White


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.


☆☆☆☆☆ 0 votes

6 - 8
15 Min
45 Min



  • 2 medium
    sweet potatoes
  • 2 medium
    yellow beets
  • 2 medium
  • 4 medium
  • 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)

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

How to Make Roasted Root Vegetable Medley


  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.

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About Roasted Root Vegetable Medley

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