Roasted Root Vegetables
- December 15, 2021
- Ashley Tyrner
Prep
10 mins
cook
35 mins
serves
5
It’s easy to get caught up in the delicious, savory meals associated with the holiday season. While we certainly want you to enjoy this special time of year, we also want to encourage you to make healthier decisions when you can. We recommend adding more fruit and/or vegetable-based dishes onto your plate so that you can be sure to fill your body with the vitamins and minerals it needs to thrive. Roasted root vegetables are the perfect dish to serve during the holiday time because not only are they low-calorie, but they are actually super filling and satisfying. They can be eaten on their own as a healthy, plant-based meal, or they can be a nutrient-dense side portion of veggies. Lookout for these root-vegetables in upcoming FarmboxRx orders.
Now it’s time to jump right into this recipe for roasted root vegetables. Test it out for yourself and give us a tag at @FarmboxRx and make sure to use the hashtags #FarmboxRx and #FarmboxLiving so that we can see how the recipe turns out. Happy eating!
Ingredients
4 medium rainbow carrots
3 large beets
6 small radishes
1 large yellow onion
1 large sweet potato
7 sprigs rosemary
4 tbsp olive oil
1 tsp salt
½ freshly ground black pepper
Directions
- Preheat the oven to 400º Fahrenheit.
- Prepare the vegetables by peeling the beets and quartering, slice sweet potatoes and onion into wedges, halve carrots and radishes.
- Finely chop the rosemary and combine with olive oil, salt, and blac pepper. Spread the sweet potatoes and beets onto one baking sheet. Place the onions, carrots, and radishes on a separate sheet.
- Pour the oil and rosemary mixture over each sheet and toss the vegetables to coat.
- Add the sweet potatoes and beets to the oven and bake for ten minutes.
- At ten minutes, add the sheet with the onions, carrots, and radishes and bake both sheets for an additional 35 minutes, or until all vegetables are fork tender.
- Enjoy warm!
Roasted Root Vegetables
Print Recipe Pin RecipeIngredients
- 4 rainbow carrots medium
- 3 beets large
- 6 radishes small
- 1 yellow onion
- 1 sweet potato large
- 7 sprigs rosemary
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 400 Fahrenheit.
- Prepare the vegetables by peeling the beets and quartering, slice sweet potatoes and onion into wedges, halve carrots and radishes.
- Finely chop the rosemary and combine with olive oil, salt, and blac pepper. Spread the sweet potatoes and beets onto one baking sheet. Place the onions, carrots, and radishes on a separate sheet.
- Pour the oil and rosemary mixture over each sheet and toss the vegetables to coat.
- Add the sweet potatoes and beets to the oven and bake for ten minutes.
- At ten minutes, add the sheet with the onions, carrots, and radishes and bake both sheets for an additional 35 minutes, or until all vegetables are fork tender.
- Enjoy warm!