Roasted Vegetables for Eight Roasted Vegetables for Eight

Author: Canadian Living

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



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