roasted root vegetable medley
Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat, full of flavor, and wonderful side dish. If you love my Spicy Roasted Sweet Potatoes you will also fall in love with this dish. Carrots, yellow and red beets, sweet potatoes, and onions roasted together will make your taste buds sing.
yield
8 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For roasted root vegetable medley
-
2 mdsweet potatoes
-
2 mdyellow beets
-
2 mdred beets
-
4 mdcarrots
-
2 smwhite onions
-
2 Tbspagave nectar (substitute for agave nectar is pure maple syrup)
-
2 Tbspolive oil
-
1 Tbspfresh squeeze lime juice (about 1/2 lime)
-
4 clovegarlic, minced
-
1 Tbspfresh grated ginger
-
1 tspground cinnamon
-
1 tspchili powder
-
t tspground nutmeg
-
1 tspground allspice
-
salt and pepper, to taste
-
2 Tbspfresh parsley (chopped for garnish)
How To Make roasted root vegetable medley
-
1Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
-
2Prep veggies. Peel and clean veggies. Then cut into 1” (inch) chunks. All veggies should be cut the same size for even cooking. -
3In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices.
-
4Then add vegetable medley; toss and coat well.
-
5Place season veggies onto a baking pan and spread them out into a single layer so they can roast evenly.
-
6Roast veggies in the oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender, and caramelized.
-
7Remove from oven and season with a little salt and pepper, if desired. Place in a serving dish and garnish with fresh parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roasted Root Vegetable Medley:
ADVERTISEMENT