Easy Roasted Vegetable Recipe
Easy roasted vegetable recipe for just about any meal. Crispy, tender, and browned to perfection.
Ingredients
- 1 medium yukon potato chopped
- 1 medium sweet potato chopped
- 1 small beet peeled and chopped
- sea salt and black pepper to taste
- 1 tbsp maple syrup or honey optional
- 1 tbsp fresh herbs we used rosemary & oregano// (or sub dried)
- 1 medium red onion chopped (or sub onion of your choice)
- 1 tbsp grapeseed oil (use more if needed) or any high heat oil of your choice
- 3 garlic cloves skin removed
Instructions
- Preheat your oven to 350 degrees. Wash your vegetables and pat them dry. Line a sheet pan with parchment paper. Note: Use more baking pans as needed.
- Place all vegetables in the sheet pan, along with oil, fresh herbs, salt, pepper, and maple syrup (optional), and toss to combine. All of the vegetables should be well coated in oil.
- Roast until golden brown and soft—about 30-45 minutes, or more. Flip at the halfway point to ensure even baking. Enjoy with your favorite dipping sauce. Note: We served with ketchup.
Notes
Notes:
Dipping sauce: we served with ketchup.
Amount of vegetables: feel free to adjust quantities and type of vegetables, as needed.