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 flavor, and wonderful side dish. If you love my Spicy Roasted Sweet Potatoes you will also fall in love with this dish. Carrots, yellow and red beets, sweet potatoes, and onions roasted together will make your taste buds sing.
Blue Ribbon Recipe
This roasted root vegetable is a delicious way to use winter produce. Roasting the sweet potatoes beets, carrots, and onions brightens their flavors. The veggies are tossed in a spiced syrup that caramelizes while roasting. Once roasted, they're sprinkled with a little salt to enhance flavors and add a sweet and salty combination. Best served warm, this easy side dish will be delicious alongside roasted chicken or fish.
Ingredients
- 2 medium sweet potatoes
- 2 medium yellow beets
- 2 medium red beets
- 4 medium carrots
- 2 small white onions
- 2 tablespoons agave nectar (substitute for agave nectar is pure maple syrup)
- 2 tablespoons olive oil
- 1 tablespoon fresh squeeze lime juice (about 1/2 lime)
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- t teaspoon ground nutmeg
- 1 teaspoon ground allspice
- - salt and pepper, to taste
- 2 tablespoons fresh parsley (chopped for garnish)
How To Make roasted root vegetable medley
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Step 1Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil. -
Step 2Prep veggies. Peel and clean veggies. Then cut into 1” (inch) chunks. All veggies should be cut the same size for even cooking.
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Step 3In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices.
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Step 4Then add vegetable medley; toss and coat well.
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Step 5Place season veggies onto a baking pan and spread them out into a single layer so they can roast evenly.
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Step 6Roast veggies in the oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender, and caramelized.
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Step 7Remove from oven and season with a little salt and pepper, if desired. Place in a serving dish and garnish with fresh parsley.
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