One of our favorite ways to use autumn root veggies. This is probably my favorite way to eats beets. When they roast they becomes so tender, sweet and delicious. So easy too!
Roasted Root Vegetables
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 2 large beets
- 3 carrots
- 3 medium potatoes
- 1 large onion
- 1 bulb garlic
- salt and pepper
- fresh or dried herbs such as rosemary, oregano, chives, or thyme
- 3 Tablespoons oil
Instructions
- Place oil in a 13’”x 9” glass baking dish. Wash vegetables and cut into approx. 1 inch cubes. Break apart and do not peel garlic cloves; leave whole. Add to pan. Drizzle with olive oil. Sprinkle with salt, pepper, and chopped herbs. Mix well to coat evenly with the oil. Bake at 350 degrees for approximately one hour or until vegetables are tender.
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