Roasted Beets and Potatoes

One of my favorite ways to prepare vegetables is to roast them, that's why these roasted beets and potatoes and carrots are so great. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 

[This recipe was originally posted in November 2017. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]

How will these roasted beets and potatoes make your life easier?

You can a) chop veggies ahead of time to throw onto a baking sheet OR buy them precut b) season with some fat & spices c) throw them into the oven & let the oven do all the work.

You can chop and prep the vegetables as the oven is preheating, then toss them into the oven and make the rest of my meal OR get a few chores out of the way while these babes cook all on their own. Plus they're still pretty good reheated.

Make these veggies with cheesy garlic mashed potatoes &/or potato and brussels sprout au gratin for Thanksgiving or another holiday dinner.

What makes these vegetables so good?

• Carrot
• Beets
• Yukon gold potatoes
• Extra virgin olive oil
• Italian seasoning

How do I make roasted vegetables?

Preheat oven to 425 degrees. Chop all vegetables (1 carrot, 2 beets, ½ lb yukon gold potatoes) into similarly sized pieces. Dump all vegetables onto a baking sheet. 

Expert Tip: Vegetables will cook evenly when they're all cut to about the same size.

Drizzle olive oil over vegetables, sprinkle 1 tablespoon Italian seasoning and salt & pepper over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings. 

Expert Tip: Toss oil and seasonings on vegetables in a mixing bowl. This will ensure all vegetables are evenly coated with oil and seasonings. Plus there won't be extra oil on the pan to burn. But if you're lazy like me, tossing them on the pan is just fine.

Bake for 30-40 minutes. Turn vegetables ½ way through, at about 15-20 minutes. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done. 

Expert Tip: Add a couple sausages to pan when 7-10 minutes remain on the cooking time, for a really quick & easy dinner. Or add other proteins listed below.

What can I serve with these vegetables?

Throw some shrimp (like from this recipe) onto your sheet pan, sheet pan salmon, tin foil cajun shrimp, maple bacon chicken, parchment baked salmon. Or serve with this protein packed sweet potato soup.

Expert Tips

• Vegetables will cook evenly when they're all cut to about the same size.
• Toss oil and seasonings on vegetables in a mixing bowl. This will ensure all vegetables are evenly coated with oil and seasonings. Plus there won't be extra oil on the pan to burn. But if you're lazy like me, tossing them on the pan is just fine.
• Add a couple sausages to pan when 7-10 minutes remain on the cooking time, for a really quick & easy dinner. Or add other proteins listed below.

FAQ

What temperature is best for roasting vegetables?

Most recipes call for 400-450 degrees to roast vegetables. 425 is a good number because they'll cook fairly quickly without burning on the edges.

Can you roast frozen vegetables?

I hear you can. The internet says to roast them at 375 degrees for 15-20 minutes. I'll have to test it and get back to you.

Why are my roasted vegetables mushy?

Vegetables can get mushy if too much steam accumulates. if you're using a baking dish to roast vegetables or if you cover your roasted vegetables, they could get too mushy. The best way to roast them is on a baking sheet with low-no rim, and not cover it.

What can I make with the leftover ingredients?

• (potatoes) cheesy garlic mashed potatoes
• (sweet potatoes) sweet potato soup
• (beets) beet and arugula salad
• (carrots) pan fried pork chops with apples OR white bean & farro bowl

Did you make these roasted winter vegetables? Leave me a comment & rating to share how they turned out!

Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.