Published: · Last Modified: by Jazzmine Woodard · This post may contain affiliate links · 12 Comments
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I am a little late to the beets party but so glad to be here! My first brush with this beautifully-hued vegetable was in the canned form around the age ofsix and it was bad, y'all. I so vividly remember sitting at the table for what seemed like hours because I didn't want to eat them but I already knewmy Mommy's policy on getting up before finishing your dinner. Spoiler: it wasn't happening. I didn't eat beets again until probably college and the fresh ones blew my freshman mind. After talking with some friends, I realized thismight bea common phenomenon. I definitely will not traumatize my future kids the same way. Maybe in other ways, but not with canned beets.But, let's get to the dish.
By this point, I'm sure y'all know that beets are in it. What else? Two kinds of potatoes, carrots, and just a few other things. All of the ingredients can easily be found at most grocery stores and is in season right now so that's even better. This dish is extremely easy.I repeat: extremely easy!All you have to do is cut the veggies, mix everything up, and stick'em in the oven. And for that little bit of effort, you're rewarded with aside dish that's not only delicious and good for you, but also really pretty!
I group eachveggie togetheron the pan and serving platterto make a kind of rainbow then sprinkle with fresh parsley for a little more color. Thanksgiving is almost upon us, so I'm in full holiday mode right now. All of the menu and grocery planning has been done, and this dish is for sure in the mix. Let me know if you try it and how you like it.
What sides are you serving this year? Thanks for reading!
Easy Roasted Root Veggies
Jazzmine Woodard
Simply roasted carrots, potatoes, and beets make for a colorful and healthy autumn dish for anything from meal prep to Thanksgiving dinner.
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 8 people
Ingredients
- 3 large beets cut into chunks
- 3 red-skinned potatoes cut into chunks
- 3 yellow-skinned potatoes cut into chunks
- 4 large carrots cut into chunks
- 4 cloves garlic minced
- olive oil drizzle
- sea salt to taste
- black pepper to taste
- Fresh Parsley optional garnish
Instructions
Preheat oven to 375 degrees.
Add all ingredients to a roasting pan and toss until veggies are well coated with spices, garlic and oil.
Roast for about 40 minutes, checking and turning, if necessary, halfway through.
Garnish with fresh parsley, if desired, and serve warm.
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Sheila Echols-Smesny says
Love love love beets! I like how you prepared and cooked them together but separate. Beautiful!
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shalama says
I just took potatoes out of the oven. I do root vegetables often cause they are easy and tasty.
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Jazz says
Yes, they are so easy! Thanks for reading, Shalama!
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Jenna says
I love roasted veggies! They are so simple and yet so delicious! It would definitely make a great side dish.
Cheers, J
http://www.cheersj.comReply
Dominique says
I have an unhealthy obsession with beets! LOL! Maybe it isn't so unhealthy!
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Jazz says
Not at all! It's a healthy habit to have. Thanks for reading!
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Miri says
These are some tubular tubers! 🙂
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Ruthie & Rose says
These look SO GOOD! And love that they are super easy, too. Beets are one of our favorite vegetables -- although they are hard to cook with sometimes because they stain everything!
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Jazz says
Very true...they even stained some of the other veggies in the pan!
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Jasmine says
Beautiful colors and perfect Thanksgiving side dish!
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Jazz says
Thank you! I'll definitely be serving this for Thanksgiving.
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Erin Nicole says
These look so delicious! I'm always looking for new ways to cook veggies. We've never had beets but we are definitely going to try them!!
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