I have literally made these roasted vegetables five times this past week. I made them once and then next thing I knew I was getting requests here and there.
Roasting vegetables is just the easiest and healthiest thing to cook and I am so surprised that not that many people do it. It is so much fun preparing all the vegetables and their vibrant colors. It is almost like playing with play-doh but the adult version and you do get to eat it.
Lately I just can’t get enough of beets. I was always that person who loved beets but only ate them at restaurants and then was too intimidated to buy them in the store (like so many other awesome vegetables I need to get the guts to buy).
Beets actually have nutritional properties that really help your digestive system. They are a great way of testing how much acid is in your stomach. Just eat some beets and if you pee red, great! If you don’t your precious tummy is a bit acidic.
I definitely believe that the more herbs the better! So if you have an abundance of fresh herbs in your garden, I’d start chopping away.
When I’m not in the mood to buy a bunch of store bought herbs, I just cheat and use some italian seasoning but fresh rosemary and maybe some parsley is absolutely perfect for this!
I love the fact that after you’ve mixed the vegetables and roasted them, they all end up getting tinted red. If you want you can roasted the vegetables longer at a lower temperature and you will end up getting this wonderful blood-red beet sauce. Yuuuuummmm.
My Favorite Roasted Vegetables
Adapted from SlimPalate.com
2 large sweet potatoes cut into 1 inch triangles
3 medium sized beets cut into 1 inch cubes
2 large yellow onions cut into 8 halves
1 batch of green asparagus chopped in thirds
2 teaspoons fresh rosemary chopped
1 teaspoon italian seasoning
3 tablespoons olive oil
salt and pepper to taste
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl add the sweet potatoes, beets, onions and asparagus. Add the rosemary and the italian seasoning (or more fresh herbs or your choice) and then pour over the olive oil and add salt and pepper generously. Mix everything together with your hands until all vegetables are coated.
Pour the vegetables onto the baking sheet lined with parchment paper and spread them evenly. Place in oven for 35-40 minutes until crisp and a fork can be easily inserted into a sweet potato. You may shake the tray a couple times while they are in the oven to make sure all the vegetables get cooked. Let them cool for about 5 minutes before serving.
Not going to lie, preparing these vegetables will be messy and there will be a lot of excess scraps that you will have to keep on throwing away. But it is definitely totally worth it and you get kind of a work out butchering all those beets.
So your kitchen will look like this in the end! It is unavoidable!