Roasting root vegetables

Feb 27

When I don’t feel inspired, I get a bunch of root vegetables and roast them. Then I can add a protein or build a warm winter salad. Having roasted vegetables on hand throughout the week not only eases your meal preparation but also offers versatility. Pair them with grilled chicken, salmon, steak, or tofu for a nutritious plate. Alternatively, you can incorporate them into a warm winter salad; simply toss the vegetables with some leafy greens, nuts, and a light vinaigrette for a hearty lunch or dinner. Having these ready in my meal-prep makes the week easier & tastier! Have fun roasting my friends :)

Feel free to substitute or add other root vegetables such as potatoes, turnips, or rutabaga based on your family’s preferences.
Consider roasting a larger batch to have leftovers for salads or grain bowls throughout the week. I love to do so & dress it up differently for lunch or dinner. I made available to you my glass container that I use to store & reheat my meal-prep. See at the bottom of this page.

Ingredients:

4 medium carrots, peeled and cut into 1-inch pieces
1 sweet potato, peeled and cubed
1-3 beet, peeled and cubed (my favorite)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme (or fresh, if available)
2 cloves garlic, minced (optional)

Steps:

Preheat the oven to 425°F (220°C).
Prepare the vegetables by thoroughly washing, peeling, and cutting them into uniform pieces. In a large mixing bowl, combine the chopped carrots, sweet potato, and beet. Make sure that the vegetables are of similar size to ensure even cooking.
Drizzle the olive oil over the vegetables. Add salt, black pepper, dried thyme, and minced garlic (if using). Toss everything together until the vegetables are evenly coated with oil and seasoning.
Time to Roast: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper or lightly greased.
Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and caramelized.
Once done, remove from the oven and let cool for a few minutes before serving as a side or in a Warm Winter Salad.

Enjoy having these delicious, wholesome veggies as part of your meal. Don’t forget to check out my Warm Winter Salad guide. You can keep your roasted vegetables in the refrigerator for up to 5 days.