Description
A simple, delicious, and colorful side dish featuring roasted potatoes, carrots, and beets that bring a sweet, earthy flavor to your table.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400˚F.
- In a large bowl, mix together the potatoes, carrots, onion, and beets.
- In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary, and parsley.
- Pour this mixture over the vegetables and mix until everything is fully coated.
- Pour the vegetables onto a rimmed baking sheet and spread them out in one layer.
- Roast the vegetables in the preheated oven for 20 minutes.
- 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