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Roasted Root Vegetables
By Tara Kemp
AuthorTara KempRoasted 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)
Preheat oven to 425 degrees.
Chop all ingredients. Try to chop sweet potato, butternut squash, and beet into uniform cubes as much as possible.
Combine ingredients (except green onion, if using) in mixing bowl and toss.
Line a baking sheet with parchment paper. Spread vegetables evenly in a single layer onto baking sheet.
Bake 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.
Top with extra lemon juice and/or green onion if desired.
Serving Size 1.5 cups
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat oven to 425 degrees.
Chop all ingredients. Try to chop sweet potato, butternut squash, and beet into uniform cubes as much as possible.
Combine ingredients (except green onion, if using) in mixing bowl and toss.
Line a baking sheet with parchment paper. Spread vegetables evenly in a single layer onto baking sheet.
Bake 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.
Top with extra lemon juice and/or green onion if desired.
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.
