Roasted Beets, Sweet Potato and Carrots

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Ingredients:

  • 2 beets, peeled and cut into chunks

  • 2 sweet potatoes, peeled and cut into chunks

  • 3-4 carrots, cut into diagonal chunks

  • 2 T balsamic glaze

  • 2 T balsamic vinegar

  • 3 T olive oil

  • salt and pepper to taste

Here’s How:

  1. Preheat oven to 425.

  2. Cut veggies and keep separate so you can adjust cooking needs.

  3. Mix wet ingredients and separately add a spoon or two to each vegetable and place on a cookie sheet.

  4. Roast in oven for 15-20 minutes, then increase oven temperature to 500 to brown.

  5. The carrots and sweet potatoes will cook quicker than the beets.

  6. Combine veggies in a bowl, drizzle a little more balsamic and olive oil, season as needed and serve.

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Hot and Sour Soup

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Grated Beet, Cabbage, and Carrot Salad with Lemon Dressing