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Last week I shared Roast Pork with Pears and Craisins as a great dish for the cold weather. This week I’m sharing what has become a favorite side dish during the winter months for us ~ Roasted Root Vegetables. This is part of a weekly food blogging challenge with this week’s ingredient being beets! Scroll down past the recipe to see other bloggers who’ve taken the challenge to cook with beets this week.
Now, I will share that the first time I made this dish (as part of the Beachbody Ultimate Reset program), the boys gave me strange looks about the purple pieces interspersed with the other root vegetables. But, now, they have all grown to love the beets. And, I love that it is super easy to make!
Roasted Root Vegetables
Laura
Yields 6
15 minPrep Time
45 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1 bunch of beets (about 3 good sized), peeled and cubed
- 3 or 4 carrots, peeled and cubed
- 1/4 to 1/2 onion, diced
- 2 large sweet potatoes, peeled and cubed
- olive or melted coconut oil
Instructions
- Preheat the oven to 350 degrees.
- Make sure that all the cubed vegetables are approximately the same size so they cook evenly.
- In a large bowl, lightly coat the vegetables with oil (olive or coconut oil is preferred.)
- Transfer to a baking sheet (jelly roll pans lined with parchment paper or a silpat mat are perfect) and bake 45 minutes, or until the vegetables are tender.
- Salt and pepper to taste, if desired.
Does your family eat beets on a regular basis or is it a vegetable that seems foreign and uninviting?
Do you have a favorite way of adding beets to your cooking? I’ve heard about shredding them to place in a chocolate cake and just might give it a try sometime soon!
Check out recipes featuring beets that other bloggers are sharing!
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