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HEALTHY RECIPES | Sides | Roasted Spring Root Vegetables

Roasted Spring Root Vegetables
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DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 1 pound beets, diced
  • 1 pound carrots, diced
  • 1 pound radishes, halved
  • 1 tablespoon canola or olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 400˚F. 

2. Line a sheet pan with foil and set aside. 

3. In a large bowl, combine oil, salt, pepper and diced vegetables. Stir together until vegetables are well coated.

4. Transfer vegetables to lined sheet pan and roast for 30-40 minutes or until 

GREAT ADDITIONS/SUBSTITUTIONS

For consistent cooking, make sure to cut harder vegetables smaller than softer vegetables. Try other root vegetables such as parsnips, carrots, turnips, beets, sweet potatoes, other potatoes, leeks or other onions. Could also include apples or winter squashes. For extra flavor, try adding grated lemon or lime zest, different types of vinegars, chili flakes, chili powder, curry powder or other fresh or dried herbs or spices. 

TOOLS & EQUIPMENT

Knife, cutting board, peeler, roasting pan or sheet pan, spoon, spatula, mixing bowl