All, Recipes, Sides

Roasted Root Vegetable Toss

By Casa de Suna

Published Mar 20

There’s nothing more grounding and delicious than a dinner replete with roasted root vegetables on a cold evening.

Our recipe calls for large beets, sweet potatoes, gold potatoes, and carrots, for a vibrant, vitamin-packed plate. Serve with a side of crusty bread and a drizzle of your finest olive oil.

How to Make It

Difficulty: Easy

Overall Time: 55 min

Prep Time: 20 min

Cook Time: 35 min

Serves: 4

Ingredients

2 large beets, cut into quarters
3 large sweet potatoes, cut into ½-in slices
2 large Yukon Gold potatoes, cut into 2-in pieces
4 medium carrots, halved lengthwise
3 tbsp olive oil
Kosher salt
Freshly ground black pepper
10 sprigs thyme, leaves stripped from stem

Instructions

Preheat the oven to 425°F.
Combine the beets, sweet potatoes, potatoes and carrot together in a large roasting pan. Toss with olive oil and thyme leaves. Season generously with salt and pepper.
Roast in oven, tossing occasionally, for approximately 30-40 minutes.