Roasted Potatoes, Carrots, and Beets

why make this recipe

Roasted Potatoes, Carrots, and Beets are a simple, delicious, and colorful side dish. They are perfect for any meal and bring a sweet, earthy flavor to your table. Plus, roasting brings out the natural sweetness of the vegetables, making them a crowd-pleaser. This dish is also a great way to add more veggies to your diet and is easy to prepare. You can serve them at family dinners, holiday gatherings, or even on a regular weeknight.

how to make Roasted Potatoes, Carrots, and Beets

Ingredients:

• 1 large white potato, cut into 1-inch cubes
• 3 small red potatoes, cut into 1-inch cubes
• 3-4 medium carrots, peeled and cut into 1-inch pieces
• 1 medium onion, cut into wedges
• 3 medium beets, peeled and cut into 1-inch pieces
• 3 Tbsp olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 tsp dried rosemary
• 1 tsp dried parsley

Directions:

1. Preheat the oven to 400˚F.
2. In a large bowl, mix together the potatoes, carrots, onion, and beets.
3. In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary, and parsley.
4. Pour this mixture over the vegetables and mix until everything is fully coated.
5. Pour the vegetables onto a rimmed baking sheet and spread them out in one layer.
6. Roast the vegetables in the preheated oven for 20 minutes.
7. Remove the baking sheet to stir the vegetables, then return them to the oven to cook for another 20-25 minutes.

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how to serve Roasted Potatoes, Carrots, and Beets

You can serve Roasted Potatoes, Carrots, and Beets warm right out of the oven. They pair nicely with grilled meats, fish, or as part of a vegetarian meal. A sprinkle of fresh herbs on top can add a nice touch. Feel free to include them in a salad for added texture and flavor.

how to store Roasted Potatoes, Carrots, and Beets

To store leftovers, let the roasted vegetables cool down completely. Place them in an airtight container and store them in the refrigerator. They will stay fresh for about 3-5 days. You can reheat them in the oven or microwave before serving again.

tips to make Roasted Potatoes, Carrots, and Beets

• Make sure to cut the vegetables into even sizes for even cooking.
• Use fresh herbs if you want to enhance the flavor even more.
• For extra crispiness, you can increase the oven temperature to 425˚F during the last 5-10 minutes of cooking.
• Feel free to customize the recipe by adding other vegetables like sweet potatoes, zucchini, or peppers.

variation

You can change the flavor by adding other spices like garlic powder, paprika, or cumin. You can also toss the vegetables with lemon juice for a tangy taste before roasting. Try adding different herbs based on your taste preferences.

FAQs

Can I use other vegetables in this recipe?
Yes! You can add other root vegetables like sweet potatoes, turnips, or parsnips.

Can I make this recipe ahead of time?
Yes, you can prep the veggies ahead and toss them with the oil and seasonings. Store them covered in the fridge until you are ready to roast.

How do I know when the vegetables are done?
The vegetables should be tender when pierced with a fork and have a nice golden color on the outside.

Feel free to enjoy this easy and tasty dish any time!

Roasted Potatoes, Carrots, and Beets

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• Author: olivia
• Total Time: 60
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A simple, delicious, and colorful side dish featuring roasted potatoes, carrots, and beets that bring a sweet, earthy flavor to your table.

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Ingredients

Scale 1x2x3x

• 1 large white potato, cut into 1-inch cubes
• 3 small red potatoes, cut into 1-inch cubes
• 3–4 medium carrots, peeled and cut into 1-inch pieces
• 1 medium onion, cut into wedges
• 3 medium beets, peeled and cut into 1-inch pieces
• 3 Tbsp olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 tsp dried rosemary
• 1 tsp dried parsley

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Instructions

1. Preheat the oven to 400˚F.
2. In a large bowl, mix together the potatoes, carrots, onion, and beets.
3. In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary, and parsley.
4. Pour this mixture over the vegetables and mix until everything is fully coated.
5. Pour the vegetables onto a rimmed baking sheet and spread them out in one layer.
6. Roast the vegetables in the preheated oven for 20 minutes.
7. Remove the baking sheet to stir the vegetables, then return them to the oven to cook for another 20-25 minutes.

Notes

Cut the vegetables into even sizes for even cooking. Use fresh herbs to enhance flavor. To achieve extra crispiness, increase the oven temperature to 425˚F for the last 5-10 minutes.

• Prep Time: 15
• Cook Time: 45
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 8g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 0mg