Description
This Roasted Root Vegetables recipe features a delicious medley of sweet potatoes, carrots, and beets, perfectly caramelized with olive oil, fresh rosemary, and seasoning. Ideal as a hearty side dish, it offers vibrant flavors and a tender texture achieved through roasting in the oven.
Ingredients
Scale
Vegetables
- 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
Seasoning
- ½ cup extra virgin olive oil
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- ¼ 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 perfect caramelization of the vegetables without burning them.
- Prepare Vegetables: Place all your prepared root vegetables on a large baking sheet (21×15-inch) or divide them between two smaller baking sheets if necessary. Drizzle with extra virgin olive oil, then sprinkle with salt, black pepper, and chopped rosemary. Toss thoroughly to coat every piece evenly.
- Arrange for Roasting: Spread the vegetables into a single layer on the baking sheet, making sure not to overcrowd them to avoid steaming instead of roasting.
- Roast Vegetables: Transfer the baking sheet(s) to the preheated oven and roast for about 45 minutes, stirring halfway through for even browning. The vegetables are done when they are fork-tender and have a beautifully caramelized exterior.
Notes
- Use a large enough baking sheet to avoid overcrowding and ensure proper roasting.
- Stir vegetables halfway through roasting for even caramelization.
- Adjust salt to taste based on your preference.
- Consider adding other herbs like thyme or parsley for variation.
- Beets may stain surfaces and hands, so handle with care.
