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!
Servings 8 servings
Calories 152kcal
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 all the veggies and pour the oil over it. Add the spices and, 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.
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
Serving: 1serving | Calories: 152kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Sodium: 195mg | Potassium: 629mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9049IU | Vitamin C: 21mg | Calcium: 38mg | Iron: 1mg | NET CARBS: 24g