ROASTED ROOT VEGETABLES

Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined rimmed baking sheet. On the other half of the baking sheet, place the remaining vegitables and drizzle some olive oil. Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove roasted root vegitables from the oven and let cool for about 10 minutes. Season with Himalayan Pink salt and pepper to taste and serve

Helpful For

Everyday Cooking, Familiar Foods

May Help If You’re Feeling

wanting something fresh, looking for more vegetables, needing an easy side or light meal

Directions

1. Follow the preparation method supplied with the original recipe record.

Serving Suggestions

Storage

Cool leftovers promptly, cover, and refrigerate. Reheat or serve leftovers according to the most perishable ingredient used in the recipe.

Nutrition values for this legacy recipe require verification before publication as a numeric estimate.

Servings

Yield not specified in the original recipe record

Serving Size

Serving size not specified in the original recipe record

Estimated Nutrition Per Serving

Nutrition estimate pending verification.

💚 Feed Me Food® Note: Keep ROASTED ROOT VEGETABLES practical. Make the version that fits the ingredients, time, and appetite you have today.