Roasted Fall Vegetables
Serves 8 to 10
Time 1 hr 15 min
A gorgeous blend of color and flavor, this roasted veggie side dish is sure to be a star at any seasonal feast.
Special Diets:
Ingredients
- 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
Method
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: about 3/4 cup, 110 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 19g carbohydrates (3g dietary fiber, 4g sugar), 2g protein.
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.
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Ingredients
- 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