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Roasted Root Vegetable Medley Recipe

Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.—Mindy Ilar, St Albans, West Virginia

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Roasted Root Vegetable Medley Recipe

Prep: 20 min. Bake: 40 min.

Yield: 10 Servings

20 40 60

Ingredients

3 medium carrots, cut into 1/2-inch chunks
2 medium red onions, cut into wedges
2 large potatoes, peeled and cut into 3/4-inch cubes
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 to 4 medium fresh beets, peeled and quartered
1/4 cup thinly sliced green onions

Directions

Place the carrots, red onions and potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. In a small bowl, combine the oil, salt and garlic powder. Drizzle evenly over vegetables; toss to coat.
Place beets in pans (do not stir). Bake, uncovered, at 425° for 40-45 minutes or until vegetables are tender. Sprinkle with green onions. Yield: 10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 130 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Roasted Root Vegetable Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p64

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Roasted Root Vegetable Medley

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Reviewed on Jan. 22, 2012 by QNAUTHOR

Tonight I splurged on a standing beef rib roast that was on sale. I made a roasted veggie mdley as a side dish and everybody cleaned their plates! We don't like beets so I didn't use those, and I used sweet onions instead of the red and green onions. I also added some parsnips and brussel sprout halves along with 2 Tblsp of real maple syrup. Even the grandchilden, who are picky eaters, gobbled the veggies up and asked for seconds.