Roasted Vegetables for Eight Roasted Vegetables for Eight

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2003


  • 2 potatoes
  • 2 sweet potatoes
  • 2 carrots
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 beets
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme


Peel and cut potatoes, sweet potatoes and carrots into chunks or wedges. Toss with vegetable oil, salt, thyme and pepper. Peel and cut 2 beets as per potatoes; toss with vegetable oil, salt, pepper and dried thyme. Arrange vegetables on foil-lined rimmed baking sheet, keeping beets separate; roast on rack beneath roast until light brown outside and tender inside, about 40 minutes.

After removing roast, increase heat to 450°F (230°C); roast until crispy and golden brown, about 15 minutes.

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Roasted Vegetables for Eight