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Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 4 medium carrots, sliced into coins
- 1/2 large red onion, chopped
- 2 beets, scrubbed and diced
- 5 whole garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons fresh or dried rosemary
- 1 teaspoon thyme
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, combine sweet potatoes, carrots, onion, beets, and garlic. Drizzle with olive oil, salt, and black pepper, and toss to coat.
- Spread the vegetable mixture on the prepared baking sheet in a single layer and roast for 25 minutes.
- After 25 minutes, sprinkle rosemary and thyme over the vegetables, stir, and return to the oven for another 10-15 minutes until tender and caramelized.
Notes
Ensure vegetables are cut into similar sizes for even cooking.
For a crispier texture, leave space between vegetable pieces on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
