why make this recipe

Roasted Potatoes, Carrots, and Beets is a delightful dish that brings together the earthy flavors of root vegetables. It’s not only colorful but also packed with nutrients. This recipe is perfect for a side dish during family dinners, holiday gatherings, or even as a simple weekday meal. The combination of textures and flavors makes it a favorite among many.

how to make Roasted Potatoes, Carrots and Beets

Ingredients :

1 large white potato, (cut into 1 inch cubes)
3 small red potatoes, (cut into 1 inch cubes)
3-4 medium carrots, (peeled and cut into 1 inch pieces)
1 medium onion, (cut into wedges)
3 medium beets, (peeled and cut into 1 inch pieces)
3 Tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp ground pepper
1 tsp dried rosemary
1 tsp dried parsley

Directions :

Preheat the oven to 400˚F.
In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary, and parsley.
Pour this mixture over the vegetables and mix until the veggies are fully coated.
Pour the vegetables on a rimmed baking sheet and spread them out so they are in one layer.
Roast the vegetables in the preheated oven for 20 minutes.
Remove to stir, and return to the oven to cook for another 20-25 minutes.

how to serve Roasted Potatoes, Carrots and Beets

This dish can be served hot from the oven as a side with grilled meats, roasted chicken, or simply as a hearty vegetarian option. It’s great to enjoy alone or paired with a fresh green salad for a complete meal.

how to store Roasted Potatoes, Carrots and Beets

If you have leftovers, let the roasted vegetables cool completely. Store them in an airtight container in the fridge. They will stay fresh for up to 3 days. You can also reheat them in the oven or microwave before serving again.

tips to make Roasted Potatoes, Carrots and Beets

Cut the vegetables into even pieces to ensure they cook evenly.
Feel free to add other vegetables like sweet potatoes or bell peppers for variety.
For extra crunch, you can broil the veggies for a minute or two at the end of roasting.

variation

For a different flavor profile, try adding a few cloves of garlic or sprinkling some parmesan cheese on top during the last few minutes of roasting.

FAQs

Q: Can I use frozen vegetables for this recipe?
A: It’s best to use fresh vegetables for optimal flavor and texture, but if you must use frozen, adjust the cooking time as they may take longer to roast.

Q: Is this recipe vegan?
A: Yes, all the ingredients are plant-based, making it a great vegan option.

Q: Can I prepare this dish ahead of time?
A: You can chop the vegetables and mix them with the oil and seasonings ahead of time. Just cover and refrigerate until you’re ready to roast them.

Roasted Potatoes, Carrots and Beets