FOODIE FAQs/ Vegetable/ Vegetarian

Roasted Colorful Root Vegetables

Chances are you do not want to step into the kitchen for a few days, so we thought before we threw you into recipes that require some work, we would start you back up slowly.  Wash, peel, cut, season, roast.  Easy peasy as we like to say. You can buy these at the grocery store or at the farmer’s market.  And if you live in the northern part of the country, and like to eat seasonally, then orange will be a frequent color of food in your winter kitchen.

Colorful Root Vegetables
Root Vegetables Topped with Hummus
Sliced Yellow Beets
Sliced Purple and orange Carrots
Seasoned Root Vegetables
Roasted Root Vegetables
Print Recipe
Serves: 4-6 Cooking Time: 45 minutes

Ingredients

  • 4 large carrots, washed and cut into chunks
  • 3 yellow beets, peeled and sliced
  • 4 small sweet potatoes
  • 4oz/125ml olive oil
  • 2 TBSP seasoning blend (shwarma, curry, or kebab)
  • salt and pepper, to taste
  • 80z/230g hummus

Instructions

1

Preheat oven to 400°F/200C°

2

Wash and cut the carrots into thick chunks.

3

Peel and slice the beets (the grain on yellow beets is spectacular).

4

Peel and slice the sweet potatoes.

5

In a large bowl, combine the seasoning blend, olive oil and salt and pepper.

6

Place the sliced and cut vegetables in the bowl with the seasoning mixture.

7

Coat the vegetables with the mixture.

8

Put the seasoned vegetables into a large baking dish.

9

Roast for 45-60 minutes. The vegetables should be golden brown with crisp edges.

10

Remove vegetables from oven and serve individual portions.

11

Top with a dollop of hummus.

Notes

Makes a perfect vegetarian dinner or a nice side dish.

While the party season gears up and you want to hunker down at home, these additional recipes will keep the roasted vegetable theme going for a bit:

Beetroot Barley Risotto with Roasted Carrots from Lauren Caris Cooks

Roasted Root Vegetables w/ Miso Shallot Dressing from Not Eating Out in New York 

Moroccan Mint Roasted Vegetables Recipe from 101 Cookbooks

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