Roasted Root Vegetables

Roasted Root Vegetables 150 Author: Canadian Living Credits: Roasted Root Vegetables 150

Roasting vegetables brings out their natural sweetness for an easy side dish.

  • Portion size 6 servings

Ingredients

  • 8 beet (about 2 lb/1 kg)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sweet potato

Method

In saucepan of boiling water, cook beets for 15 minutes. Drain and let cool enough to handle. Peel and cut into 1-inch (2.5 cm) chunks. In bowl, toss beets with half each of the oil, rosemary, salt and pepper. Roast on greased rimmed baking sheet in 375°F (190°C) oven, stirring once, for 15 minutes.

Meanwhile, peel and cut potatoes into 1-inch (2.5 cm) chunks. In large saucepan of boiling water, cook potatoes until barely tender, 5 minutes. Drain and toss with remaining oil, rosemary, salt and pepper; add to beets. Roast until vegetables are tender, 1 hour.

Nutritional facts Per serving: about

  • Sodium 302 mg
  • Protein 3 g
  • Calories 154.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 26 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 44.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 131.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Root Vegetables