Oven Roasted Vegetables Recipe

  • on July 7, 2018
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Oven Roasted Vegetables Recipe

 

Oven Roasted Vegetables Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

I had never – at least that I recall – eaten beets before in my life. Ever. That is, until I met the Mister and began sharing dinners with the his family. I must confess I didn’t like them. At all.

I tried for years to like beets, I just never seemed to change my mind. Perhaps it was a fact that they came from a can, and I’m not saying that’s a bad thing. I will say that I have a texture sensativity thing which is an issue for me and some foods that come out of a can just don’t taste right to me. Having all of the butter, sea salt and pepper in the world won’t change my mind. That is not to say that I think canned foods are the enemy. I’m not saying that. The majority of meals we prepare feature fresh, whole food ingredients. Still, I do buy some canned foods, however the stock of them in my cupboards are a few select items that I use to assist me in the making of meals. Most of them end up being pureed before being added and transformed into something else. Again, it’s a texture issue. That, and the fact that as a matter of personal choice, the Mister and I have eliminated certain food ingredients from our food lifestyle on our journey to healthier lives.

Recently, I decided to try beets. Again. The Mister, being the fantastic food prep helper that he is, prepared a medley of beets, onions, parsnips and potatoes. We dressed them with olive oil, seasoned them with sea salt and fresh ground black pepper.

We roasted them.

I love, love, love beets now. This recipe can be doubled or tripled as desired.

Servings: 6
Calories: 300 kcal
Ingredients
  • 1 bundle baby beets
  • 1 small onion
  • 1 large parsnip
  • 2 medium potatoes
  • olive oil, or preferred oil of choice for dressing
  • sea salt, to taste
  • black pepper, to taste
Instructions
  1. Wash and pat dry the beets, onion, parsnip and potatoes.

  2. Cut the onion into slices.

  3. Chop the beets, parsnip and potatoes into bite-size chunks.

  4. In a medium sized bowl, dress the vegetables with olive oil, and season with sea salt and pepper. Toss well.

  5. Grease a baking sheet and arrange the vegetables in a single layer.

  6. Roast the vegetables at 400ºF for 30-40 minutes. The vegetables are done when they are fork tender.

Recipe Notes

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