Roasted Fall Vegetables

Roasted Fall Vegetables

Serves 8 to 10
A gorgeous blend of color and flavor, this roasted veggie side dish is sure to be a star at any seasonal feast.
  • 1 medium yellow beet (about 1/2 pound)
  • 1 medium red beet (about 1/2 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 medium sweet potatoes (about 1 pound), peeled and cut in 1-inch cubes
  • 3 medium red potatoes (about 1 pound), unpeeled, cut into wedges
  • 1 medium red onion, cut into wedges
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
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Preheat the oven to 375°F. Wrap beets individually in aluminum foil and place on a rimmed baking sheet. Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 to 60 minutes. When cool enough to handle, unwrap beets and rub each with a paper towel or dark kitchen towel to remove skins. Halve and slice beets.   

Meanwhile, in a large baking dish, combine sweet potatoes, red potatoes and onion with oil, thyme, rosemary, salt and pepper. Roast for about 1 hour, or until soft when pierced with a knife, stopping halfway through to gently stir.

Arrange all roasted vegetables together on a serving platter or bowl. Serve warm.
Nutritional Info: 
Per Serving: Serving size: about 3/4 cup, 110 calories (30 from fat), 3.5g total fat, 170mg sodium, 19g carbohydrates, (3 g dietary fiber, 4g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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