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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

  • 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
  1. Preheat the oven to 425°F.
  2. 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.
  3. Roast in oven, tossing occasionally, for approximately 30-40 minutes.
Roasted Root Vegetable Toss by Casa de Suna
Root Vegetables by Casa de Suna
Roasted Root Vegetables by Casa de Suna

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