Jan 11

Roasted Root Vegetables

By tarakemp

January 11, 2018

Roasted root vegetables are great to enjoy any time of the year. This recipe makes for a robust side dish or main course. Pair it with a salad or vegetable soup to round out the meal.

(Photo by Nina Gelbke of Naturally Nina)

  • Yields: 3 servings


1 Red onion, diced

2 cups Cauliflower, chopped

2 cups Sweet potato, diced

2 cups Butternut squash, diced

1 cup Beet, diced

4-6 Garlic cloves, chopped

2 tbsp Fresh thyme

2 tbsp Fresh rosemary

1 tbsp Lemon juice

3 tbsp Green onion, chopped (optional)


1Preheat oven to 425 degrees.

2Chop all ingredients. Try to chop sweet potato, butternut squash, and beet into uniform cubes as much as possible.

3Combine ingredients (except green onion, if using) in mixing bowl and toss.

4Line a baking sheet with parchment paper. Spread vegetables evenly in a single layer onto baking sheet.

5Bake in oven for approx. 45 minutes (stirring once or twice halfway through) or until vegetables are tender and easy to pierce through with a knife or fork.

6Top with extra lemon juice and/or green onion if desired.


Nutrition Facts

Serving Size1.5 cups
Calories187.5 kcal
Protein5.9 grams
Total Fat0.7 grams
Total Carbohydrates44.3 grams
Dietary Fiber10.9 grams

About the Author

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.