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Roasted Root Vegetables Recipe

Roasted root vegetables are great to enjoy at any time of the year.
Servings 3
Calories 176.7 kcal

Ingredients
  

  • 1 Red onion, diced
  • 2 cup Cauliflower, chopped
  • 2 cup Sweet potato, diced
  • 2 cup Butternut squash, diced
  • 1 cup Beet, diced
  • 5 Garlic cloves, chopped
  • 2 tbsp Fresh thyme
  • 2 tbsp Fresh rosemary
  • 1 tbsp Lemon juice
  • 3 tbsp Green onion, chopped (optional)

Instructions
 

  • 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.

Nutrition

Serving: 1.5gCalories: 176.7kcalCarbohydrates: 30.8gProtein: 5.7gFat: 0.7gFiber: 10.7g
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