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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Today’s roasted beets recipe is quick and easy, and promises to fully pull out all the earthy sweetness of beetroot. It’s so versatile and can be added to big meals or work as a tasty topper in salads.
With a simple cooking process, this recipe is straightforward while also providing nutritional goodness and flying flavors. The roasting method helps concentrate the beetroot’s flavors and saves you time as the oven does most of the work.
Visit this link to see more delicious and healthy recipes: https://www.youtube.com... —Luna Regina
Ingredients
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16 ounces
beets (raw)
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6 ounces
carrots (raw)
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6 ounces
sweet potato (raw)
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6 ounces
onion
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2 tablespoons
olive oil
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1 tablespoon
ground black pepper
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1 tablespoon
thyme
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2 teaspoons
garlic (minced)
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1/4 teaspoon
salt
Directions
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Scrub beets to remove dirt, trim off tops and bottoms. Peel and chop 16 oz beets, 6 oz carrots, and 6 oz sweet potatoes into chunks. Slice 6 oz onion vertically into quarters and peel apart the layers.
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Preheat the oven to 400℉. Line a baking dish with parchment paper then set aside.
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In a small bowl, mix together 1 tsp ground black pepper, 2 tbsp olive oil, 1 tbsp thyme, 2 tsp garlic, and 1/4 tsp salt.
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Transfer beets, carrots, sweet potatoes, and onion to the baking dish. Brush all the vegetables with the spice mixture.
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Remove the onion from the baking dish and set aside for later. Spread the remaining vegetables out evenly and roast for 15 minutes in the oven.
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Add onion back to the baking and continue to roast everything together for 15 more minutes.
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Serve hot.
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