Oven Roasted Root Vegetables

For the past month I’ve been living on roasted root vegetables. It’s very convenient to have a bowl of already roasted veggies in the refrigerator so I can make quick meals or side-dishes with them. They make a gorgeous breakfast hash with eggs and a beautiful puree to go along side poached fish.

I peel and chunk whatever veggies I have on hand usually beets, carrots, rutabagas, sweet potatoes or turnips (though the last two are no longer on my eating plan). I try to keep the pieces fairly similar in size so they’ll cook evenly. If using sweet potato, remember they’ll cook faster than anything else. I don’t like to cook everything until they’re mushy, only tender, so they’ll have some mouth feel as well as stand up to recooking later.

4 beets of various colors, peeled & quartered
4 carrots, peeled & chunked
2 rutabagas, peeled & quartered (optional)
1 sweet potato, peeled & chunked (optional)
2 Tbs grapeseed oil
Sea salt & black pepper

Preheat oven to 425* Toss pieces of vegetables with oil, salt and pepper until evenly coated. Arrange in an single layer in a 9″ x 13″ baking dish. I arrange them by color since the dark red beets will bleed color on the veggies next to them. Bake for 50 minutes, turning the veggies over half way through cooking.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, Side Dish, Vegan. Bookmark the permalink.

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