Easy Roasted Root Veggies

Share the best of winter vegetables with this easy side dish!


A baking pan with peeled and sliced beets, carrots, and sweet potaotes.

6 pounds of assorted root vegetables, peeled and chopped (You can use any combination of vegetables for this recipe, from sweet potatoes to beets to carrots to rutabaga. For this recipe

we used three pounds of sweet potatoes, one pound of carrots, and two pounds of beets. Experiment and find your favorite blend!)

2 Tablespoons olive oil, or other neutral-favored vegetable oil

3 Tablespoons of salted butter

1 teaspoon fresh thyme

1 teaspoon dried sage

salt and freshly ground black pepper, to taste

1. Preheat oven to 350. While oven is heating, finish prepping vegetables by peeling,

chopping, and trimming.

2. In a baking pan, put the vegetable oil and gently toss veggies to coat.

3. Roast vegetables for 15 minutes and stir. Roast for another 15 minutes. Check for tenderness. If not fork tender, roast for another 5 minutes.

4. In the last five minutes of cooking, melt butter in a microwave-safe dish. Stir in thyme and sage. Carefully drizzle butter over finished vegetables and season with salt and pepper, if desired.

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