Roasted Root Vegetable Medley

Name: Roasted Root Vegetable Medley
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 - 8
Cuisine: American
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)

By Carol White
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

3 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)
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How to Make Roasted Root Vegetable Medley

Step-by-Step

Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
Prep veggies – peel and clean veggies, and then cut into 1” (inch) chunks. All veggies should cut the same size for even cooking.
In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add vegetable medley; toss and coat well.
Place season veggies on to baking pan and spread them out into a single layer, so that can roast evenly.
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.