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Roasted Root Vegetables

Roasted Root Vegetables
Roasted Root Vegetables
This healthy recipe comes from NDSU Extension.


2 carrots

1 onion, quartered and layers separated

1 medium white potato, diced into ½-inch cubes

1 medium sweet potato, diced into ½-inch cubes

3 to 4 medium fresh beets, peeled and diced into ½-inch cubes

4 tsp. olive oil, canola oil or other salad oil, divided

Nonstick vegetable spray


Dried Herb Mixture

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried rosemary

(Note: You can substitute equal amounts of your favorite vegetables if you see a vegetable that is not your favorite.)


Preheat oven to 425 F. Line a large baking sheet with foil and coat with nonstick vegetable spray. With an extra piece of foil, create a separate foil boat to hold the diced beets. Coat with nonstick spray and place it on top of the baking sheet. Combine dried rosemary, dried oregano and dried thyme in a small dish. Set aside. Remove dry outer layer, quarter and separate onion. Chop carrots into 1-inch-thick pieces. Wash, scrub, peel and dice white and sweet potatoes. Toss white and sweet potatoes, carrots and onions with 2¼ tsp. oil and 2 tsp. dried herb mixture. Place on baking sheet. Wash, peel and dice beets. Toss beets with 1 tsp. oil and 1 tsp. dried herb mixture. (Caution: Beet juice can stain hands, cutting boards and counters). Place beets in foil boat on baking sheet. Bake uncovered for 25 to 30 minutes or until vegetables are soft and the edges are a light brown.


Makes six servings. Each serving has 90 calories, 3.5 g fat, 2 g protein, 16 g carbohydrate, 2 g fiber and 420 mg sodium.


Filed under: vegetables, bake, side dishes
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