Name: Roasted Root Vegetables with Rosemary Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds sweet potatoes, peeled and cut into 1-inch cubes; 2 pounds carrots, peeled and cut into 1-inch chunks; 2 pounds beets, peeled and cut into 1-inch chunks; ½ cup extra virgin olive oil; 2 teaspoons salt, or to taste; 1 teaspoon ground black pepper; ¼ cup fresh rosemary leaves, chopped

Description

This Roasted Root Vegetables recipe features a hearty mix of sweet potatoes, carrots, and beets, perfectly caramelized with olive oil, fresh rosemary, and a simple seasoning of salt and pepper. Roasting at high heat brings out the natural sweetness and earthy flavors of the vegetables, making a delicious and healthy side dish perfect for any meal.

Ingredients

Scale

Root Vegetables

2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 pounds carrots, peeled and cut into 1-inch chunks
2 pounds beets, peeled and cut into 1-inch chunks

Seasonings & Oil

½ cup extra virgin olive oil
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ cup fresh rosemary leaves, chopped

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and place the oven rack in the middle position to promote even heat distribution. This step ensures the vegetables develop a beautifully caramelized exterior without burning.
Prepare Vegetables: Arrange the peeled and chopped sweet potatoes, carrots, and beets on a large baking sheet (21×15 inches) or split between two smaller sheets if necessary. Drizzle the extra virgin olive oil over the vegetables, then sprinkle with salt, black pepper, and chopped rosemary. Toss everything thoroughly to coat all pieces evenly with oil and seasoning.
Arrange for Roasting: Spread the coated vegetables into a single layer on the baking sheet(s), avoiding overcrowding, which can cause steaming instead of roasting.
Roast Vegetables: Place the baking sheet(s) in the preheated oven and roast for approximately 45 minutes. Halfway through, stir the vegetables gently to ensure even browning on all sides. The vegetables are done when they are fork-tender and have a deep caramelized color and flavor.

Notes

For best results, cut vegetables into uniform sizes to ensure even cooking.
Make sure the vegetables are spread out and not overcrowded on the baking sheet to avoid steaming.
Feel free to substitute or add other root vegetables like parsnips or turnips.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
This dish can be served warm or at room temperature.