Roast Beets and Potatoes (small batch)
One of my favorite ways to prepare vegetables is to roast them. Try to roast beets and potatoes with carrots. All you need is 10 minutes prep and 40 minutes hands-off cooking time for this small batch of vegetables.
Servings 2 people
Equipment
- knife
- cutting board
- tongs
- baking sheet
Ingredients
- 1 carrot washed and dried
- 2 beets washed and dried
- ½ pound yukon gold potatoes washed and dried
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Italian seasoning
- salt & pepper to taste
Instructions
- 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.
- Drizzle olive oil over vegetables, sprinkle seasonings over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings.
- Bake for 30-40 minutes. Turn vegetables ½ way through. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done.
Video
Notes
- 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 above.