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roasted root vegetable medley

(1 rating)
Mstwinkie avatar
Blue Ribbon Recipe by
Carol White
@Mstwinkie
Fort Lauderdale, FL

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.

Blue Ribbon Recipe

This roasted root vegetable is a delicious way to use winter produce. Roasting the sweet potatoes beets, carrots, and onions brightens their flavors. The veggies are tossed in a spiced syrup that caramelizes while roasting. Once roasted, they're sprinkled with a little salt to enhance flavors and add a sweet and salty combination. Best served warm, this easy side dish will be delicious alongside roasted chicken or fish.

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For roasted root vegetable medley

  • 2 md
    sweet potatoes
  • 2 md
    yellow beets
  • 2 md
    red beets
  • 4 md
    carrots
  • 2 sm
    white onions
  • 2 Tbsp
    agave nectar (substitute for agave nectar is pure maple syrup)
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    fresh squeeze lime juice (about 1/2 lime)
  • 4 clove
    garlic, minced
  • 1 Tbsp
    fresh grated ginger
  • 1 tsp
    ground cinnamon
  • 1 tsp
    chili powder
  • t tsp
    ground nutmeg
  • 1 tsp
    ground allspice
  • salt and pepper, to taste
  • 2 Tbsp
    fresh parsley (chopped for garnish)

How To Make roasted root vegetable medley

  • Wrap a baking sheet in aluminum foil.
    1
    Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
  • Prep all the veggies.
    2
    Prep veggies. Peel and clean veggies. Then cut into 1” (inch) chunks. All veggies should be cut the same size for even cooking.
  • Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices.
    3
    In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices.
  • Then add vegetable medley; toss.
    4
    Then add vegetable medley; toss and coat well.
  • Spread vegetables in a single layer on the baking sheet.
    5
    Place season veggies onto a baking pan and spread them out into a single layer so they can roast evenly.
  • Roast stirring occasionally.
    6
    Roast veggies in the oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender, and caramelized.
  • Season with salt and pepper.
    7
    Remove from oven and season with a little salt and pepper, if desired. Place in a serving dish and garnish with fresh parsley.
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