Roasted Root Vegetables

roasted-root-veggies.jpg

A stop in Vermont for dinner inspired this root vegetable roast. I like adding fresh apples to really bring up the flavor profile but the basic recipe is pretty good on its own. The ingredients are easy to find almost anywhere we are traveling and it is a quick addition to baked chicken or fish. So glad we found a portable glass oven to bake dishes like this in the RV!

ingredients-roasted-root-veg.jpg

Ingredients

1 Russet Potato

1 Sweet Potato

2 Fresh Beets

2 Large Carrots

roasted-root-veg-chop.jpg

1 tsp Sea Salt

1 tsp Black Pepper

2-3 Tbsp Olive Oil

Additions: This is a relatively mild dish, so I sometimes add red pepper flakes, a few sprigs of fresh thyme, chopped fresh rosemary, or even chopped apple to jazz it up.

Instructions

Pre-heat oven to 400 degrees

Peel sweet potato and chop into 2-inch chunks

oil-on-veggies.jpg

Wash and chop russet potato (do not peel) into 2-inch chunks

Peel beets and remove greens. Chop into 2-inch chunks

Peel and chop carrots into 1/4 inch thick rounds

ready-for-oven-raost-veggies.jpg

Prepare a baking sheet with aluminum foil or parchment.

Spread chopped veggies in a single layer on the sheet. 

Drizzle oil, salt, and pepper over all veggies and toss the veggies to coat.

Put the baking sheet into the pre-heated oven and bake for 25 minutes or until veggies are fork tender. 

Makes 4 servings