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Roasted Root Vegetables

Roasting root vegetables tossed with olive oil and salt is a simple, yet delicious way to prepare your vegetables. The process of roasting increases the sweetness of the vegetables. The total cost of this recipe is only $5.75 or about $0.96 per serving. We only had beets and carrots the day I made this, but rutabaga, parsnips, and turnips can also be added along with potatoes. Cook's Note: If you want to change the flavor profile of this dish, add wedges of onion or peeled garlic cloves to the vegetable mix or sprinkle with other spices such as garlic powder, onion powder, or lemon pepper.
Prep Time 15 mins
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 6
Calories 146 kcal

Ingredients
  

  • 6 medium beets peeled and cut into 1 1/2 inch pieces ($2.98)
  • 6 medium carrots washed, peeled, and cut into 1 1/2 inch pieces ($0.85)
  • 1 1/2 tsp kosher, or coarse sea, salt ($0.04)
  • 1/4 cup extra virgin olive oil divided ($1.88)

Instructions
 

  • Preheat Oven to 425
  • Place beets and carrots into a bowl.
  • Drizzle with 2 tablespoons oil.
  • Sprinkle with salt.
  • Toss vegetables with oil and salt until they're evenly coated.
  • Sprinkle drizzle two 9X13 inch pans with remaining olive oil.
  • Arrange vegetables in the pans, in a single layer.
  • If the vegetables are too crowded in the pan, they will steam instead of roast.
  • Place Pans in a 425 degree oven and bake for 45 minutes to 1 hour.
  • Serve.
Keyword beets, carrot, extra virgin olive oil, kosher salt