Roasted Root Vegetables
Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
Servings: 6 servings
- half butternut squash peeled with seeds removed
- 3 small potatoes sweet or golden, peeled
- 3 beets peeled
- 3-5 small carrots peeled
- 1 red onion peeled
- 1 head of garlic cloves peeled and smashed
- 4 sprigs fresh rosemary stems removed, minced
- 2-4 tablespoons olive oil
- salt and pepper
Chop all of the vegetables into one inch cubes. Combine with smashed garlic cloves and minced rosemary in large bowl. Cover with olive oil and toss to combine. You want just enough olive oil to lightly coat the vegetables without having any excess at the bottom of the bowl.
Using on large or two small lined baking sheets, spread vegetables out into a single layer.
Roast in preheated 425 degree F oven for 45 minutes to 1 hour, tossing once half way through cooking time, until veggies are fork tender.
Season with salt and pepper, as desired
Calories: 175kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 75mg | Potassium: 906mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10070IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 2mg