Roasted Root Vegetable Medley
Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.—Mindy Ilar, St Albans, West Virginia
Ingredients
- 3 medium carrots, cut into 1/2-inch chunks
- 2 medium red onions, cut into wedges
- 2 large potatoes, peeled and cut into 3/4-inch cubes
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 3 to 4 medium fresh beets, peeled and quartered
- 1/4 cup thinly sliced green onions
Reviews
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Tonight I splurged on a standing beef rib roast that was on sale. I made a roasted veggie mdley as a side dish and everybody cleaned their plates! We don't like beets so I didn't use those, and I used sweet onions instead of the red and green onions. I also added some parsnips and brussel sprout halves along with 2 Tblsp of real maple syrup. Even the grandchilden, who are picky eaters, gobbled the veggies up and asked for seconds.
We enjoyed this recipe with smoked sausage.
We enjoyed this recipe.