Description
These perfectly caramelized roasted root vegetables combine the natural sweetness of sweet potatoes, carrots, and beets with aromatic rosemary for a vibrant, nutritious side dish. This simple yet elegant preparation brings out the earthy flavors and creates beautifully tender vegetables with crispy edges that complement any main course.
Ingredients
Units
Scale
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 2 pounds beets, peeled and cut into 1-inch chunks
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- 1/4 cup fresh rosemary leaves, chopped
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven to ensure even heat distribution. Proper preheating is essential for achieving that perfect caramelization on the vegetables without burning them.
- Prepare Vegetables: Place all your prepared root vegetables on a large baking sheet (21×15-inch) or divide between two smaller ones if needed. Drizzle with the extra virgin olive oil, then sprinkle with salt, pepper, and chopped rosemary. Toss everything thoroughly to ensure each piece is well-coated with oil and seasonings. Spread the vegetables into a single layer, making sure they aren’t overcrowded, which would cause them to steam rather than roast.
- Roast Vegetables: Transfer the baking sheet(s) to the preheated oven and roast for approximately 45 minutes. You’ll know they’re done when the vegetables are fork-tender and have developed a beautiful caramelized exterior. For even browning, you may want to stir the vegetables halfway through the cooking time.
Notes
- For best results, cut vegetables into similar-sized pieces to ensure even cooking.
- Different colored beets can be used for visual appeal, but red beets will color the other vegetables if mixed together. Consider roasting them separately or wrapping in foil.
- These vegetables can be prepared up to 3 days ahead and reheated before serving.
- Try adding a drizzle of balsamic vinegar or maple syrup in the last 10 minutes of roasting for extra flavor.
- Leftovers can be repurposed in salads, grain bowls, or blended into soups.
Nutrition
- Serving Size: 1 cup
- Calories: 243kcal
- Sugar: 13g
- Sodium: 642mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
