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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
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD: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


  • 1. 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.
  • 2. 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

3/4 cup: 130 calories, 3g fat (0 saturated fat), 0 cholesterol, 144mg sodium, 24g carbohydrate (7g sugars, 3g fiber), 3g protein.

Reviews for Roasted Root Vegetable Medley

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QNAUTHOR User ID: 6140986 55274
Reviewed 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 User ID: 2497146 206273
Reviewed Mar. 2, 2010

"We enjoyed this recipe with smoked sausage."

audrapauline User ID: 2497146 135999
Reviewed Mar. 2, 2010

"We enjoyed this recipe."

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