Description
A delicious and hearty Roasted Root Vegetables recipe featuring sweet potatoes, carrots, and beets tossed in olive oil and aromatic rosemary, then oven-roasted to tender perfection with a caramelized exterior. Perfect as a nutritious side dish for any meal.
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 and Oil
- 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) and position a rack in the middle of the oven to ensure even heat distribution. Proper preheating helps achieve perfect caramelization on the vegetables without burning.
- Prepare Vegetables: Place all peeled and chopped root vegetables on a large baking sheet (21×15-inch) or divide between two smaller sheets if needed.
- Season Vegetables: Drizzle the vegetables with the extra virgin olive oil, then sprinkle with salt, ground black pepper, and chopped fresh rosemary. Toss thoroughly ensuring each piece is well coated.
- Arrange for Roasting: Spread the vegetables into a single layer on the baking sheet(s), making sure they aren’t overcrowded to avoid steaming instead of roasting.
- Roast Vegetables: Transfer the baking sheet(s) to the preheated oven and roast for approximately 45 minutes. Stir the vegetables halfway through cooking for even browning. They are done when fork-tender with a caramelized exterior.
Notes
- Use uniform 1-inch cubes/chunks for even cooking.
- Do not overcrowd baking trays to ensure proper roasting.
- Stirring halfway through roasting helps achieve even caramelization.
- Feel free to substitute or add other root vegetables like parsnips or turnips.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or skillet.
