Roasted Root Vegetables

These roasted root vegetables need just a few minutes of prep to yield tender and crisp vegetables. I love how easy it is to customize. Watch the video below to see how I make it in my kitchen!

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 152kcal

Author Arman Liew

Ingredients

2 tablespoons olive oil
1 large sweet potato peeled and chopped
2 large carrots cut into bite-sized pieces
2 large potatoes quartered
1 beetroot cut into quarters
1 1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt

Instructions

Preheat the oven to 180C/350F and grease a large baking sheet.
In a large mixing bowl, add the chopped potatoes, sweet potatoes, beetroot, and carrots.
Drizzle with olive oil. Add the salt, pepper, and Italian seasoning. Using your hands, mix very well to ensure it's fully coated.
Transfer the vegetables to the baking sheet and roast for 35 minutes, flipping halfway through.

Video

Notes

TO STORE. Place leftovers in an airtight container in the refrigerator for up to a week.

TO FREEZE. Place the cooked and cooled vegetables in the freezer-safe bag or container and store in the freezer for up to 6 months.

Nutrition