Tested till perfect Roasted Root Vegetables

Roasted Root Vegetables

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 8 8beetbeets, (about 2 lb/1 kg)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspchopped rosemary
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2large sweet potatosweet potatoes
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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 Information Per serving: about

cal 154 pro 3g total fat 5g sat. fat 1g
carb 26g fibre 5g chol 0mg sodium 302mg

% RDI:

calcium 4 iron 11 vit A 131 vit C 25
folate 44
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