Description
A flavorful and hearty Roasted Root Vegetables recipe featuring sweet potatoes, carrots, and beets tossed in olive oil, rosemary, salt, and pepper, then perfectly caramelized in the oven. This dish makes a delicious and nutritious side, ideal for any meal.
Ingredients
Scale
Root Vegetables
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 2 pounds beets, peeled and cut into 1-inch chunks
Seasoning
- ½ cup extra virgin olive oil
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- ¼ cup fresh rosemary leaves, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and position a rack in the middle. This high temperature ensures the vegetables caramelize properly while cooking evenly.
- Prepare Vegetables: Place the peeled and cut sweet potatoes, carrots, and beets onto a large baking sheet (21×15-inch) or divide between two smaller sheets to avoid overcrowding. Drizzle with olive oil, then sprinkle with salt, black pepper, and chopped rosemary. Toss well to coat all pieces evenly.
- Arrange for Roasting: Spread the vegetables out in a single layer on the baking sheet(s), ensuring they are not crowded to prevent steaming and to promote roasting.
- Roast the Vegetables: Transfer the baking sheet(s) to the oven and roast for about 45 minutes. Halfway through roasting, stir the vegetables to encourage even browning and caramelization. They are ready when fork-tender with a golden, slightly crispy exterior.
Notes
- Make sure the vegetables are cut evenly to ensure uniform cooking.
- Do not overcrowd the baking sheets to prevent steaming rather than roasting.
- Feel free to substitute rosemary with thyme or sage for a different flavor.
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- This dish can be served warm or at room temperature.
