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Roasted Root Vegetable Medley

Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.—Mindy Ilar, St Albans, West Virginia
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    10 servings


  • 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


  • Place the carrots, red onions and potatoes in two greased 15x10x1-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.
Nutrition Facts
3/4 cup: 130 calories, 3g fat (0 saturated fat), 0 cholesterol, 144mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 3g protein.

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  • dynagirl
    Mar 2, 2013

    No comment left

    Jan 22, 2012

    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.

  • audrapauline
    Mar 2, 2010

    We enjoyed this recipe with smoked sausage.

  • audrapauline
    Mar 2, 2010

    We enjoyed this recipe.