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Roasted Root Vegetables

I love roasted vegetables.  Roasting caramelizes the natural sugars that are in certain vegetables.  Roasting can also bring out a nutty quality in vegetables like broccoli and brussel sprouts.  I’ve roasted just about any and all vegetables  that I can get my hands on and I love them all!

IMG_1834Roasting vegetables is extremely simple.    Once you’ve roasted the vegetables of your choice you can eat them as a side, or keep them in your refrigerator to use in other tasty recipes though out the week.

IMG_1836A few quick prep steps and you’ll  be roasting your way to delicious.  I never make enough of these when I make them.  My kids pop them in their mouths like candy.

IMG_1847The number one way we enjoy roasted vegetables is as a side dish with fish or meat; add a salad and you have yourself an easy and delicious healthy meal!



Roasted Root Vegetables

2 Carrots
1 large Sweet Potato
4 Beets (small-medium in size)
6 Red Skinned Potatoes
2 tablespoons Olive Oil
salt and pepper

Preheat oven to 400 degrees

Peel carrots, beets and sweet potato and cut into 1/2 inch chunks add to a large bowl. Wash red skinned potatoes and cut in to 1/2 inch chunks add to bowl with other vegetables. Toss with olive oil; add salt and pepper to your taste. Spread vegetables out on two baking sheets bake in a preheated 400 degree oven for 30 minutes.

Options: Add any root vegetable that you love, turnips, and parsnips, would work great in this roast vegi party!




There are many recipes that roasted root vegetables can be used in, stay tuned I will be sharing a few of them  in the weeks to come!

I love sharing a table with you! Sheila


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  1. I must say that I just started making roasted veg! It’s amazing! It’s Delightful! It’s Delicious! My Diabetic person can eat almost as much as they want! Instead of S/P, try it with a Cajun Seasoning mix!

    1. OOh that’s sound very luverly! The more spice the better. Do you have a favorite Cajun Seasoning blend you buy or do you make your own?

  2. I love roasting veggies… the taste and the texture are relish. And it frees up some time to enjoy a glass of wine while dinner cooks! 🙂 PS ~ I’ve never used beets (they haven’t ever been my favorite) — you’ve convinced me to try them.

    1. Beets are one of my favorite vegetables, but I think I’m in the minority! Try them roasted and you might change your mind. 🙂 I just had a green eggs and ham moment there! HA! “Try them try them and you may try them and you may I say.”

    1. Good eye Karin! I usually use ground pepper, but used Lawrys seasoned pepper this time! Either tastes amazing 😉