Oven Roasted Vegetables Recipe

Oven Roasted Vegetables Recipe

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.

Oven Roasted Vegetables Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Side Dish
Cuisine: international
Keyword: Oven Roasted Vegetables Recipe
Servings: 6
Calories: 300 kcal
  • 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
  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

Oven Roasted Vegetables Recipe

Article Categories:
Side Dish Recipes

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