Roasted Root Vegetables

A simple, affordable way to turn sweet potatoes and other root vegetables into a delicious side dish!

Ingredients

• 2 to 3 lbs root vegetables, scrubbed and cut into 1-inch chunks or wedges

  • Sweet potatoes

  • Potatoes

  • Carrots

  • Beets

  • Turnips

  • Radishes

  • Rutabaga

  • Onion

• 2 to 3 tbsp olive oil

• Salt and pepper to taste

Optional Seasonings

Fresh Herb Blend

• 1 to 2 tbsp chopped rosemary and thyme

OR

Warm Spice Blend

• Garlic powder

• Cumin

• Paprika

• Cinnamon

Instructions

Step 1: Prepare the Vegetables

Scrub vegetables well and cut them into uniform-sized pieces to ensure even cooking. Peeling is optional.

Step 2: Prepare the Pan

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 3: Season and Roast

Place vegetables in a large bowl and toss with olive oil, salt, pepper, and your choice of herbs or spices.

Spread vegetables in a single layer on the prepared baking sheet. Roast for 30 to 50 minutes, stirring once or twice during cooking, until the vegetables are tender and golden brown.

Tips for Success

• Cut vegetables into similar-sized pieces for even roasting.

• For extra crispness, avoid overcrowding the baking sheet.

• Mix and match vegetables based on what you have available.

• Leftovers make a great addition to soups, salads, grain bowls, or wraps.

Why We Love This Recipe

This versatile recipe is a great way to make the most of affordable, seasonal produce. Sweet potatoes add natural sweetness, while other root vegetables provide colour, texture, and nutrients, making this dish a healthy addition to any meal.

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 30-50 minutes