- 5 carrots
- 4 beets
- 3 sweet potatoes
- salt and pepper (to taste)
- 2 tablespoons extra virgin olive oil
- 1 spring rosemary ((optional))
Preheat oven to 375F (190C)
Wash and peel vegetables
Tip: Use gloves and an apron to peel beets, as the color may stain. I peel in a circle around the beet, beginning at the top and work my way down. The delicious taste and health benefits far outweigh the small bit of effort to peel them.
Cut beets into quarters
Cut carrots into halves or thirds (depending on their size).
Add salt and pepper to taste.
Toss with extra virgin olive oil until well-coated
Add rosemary, if desired
Spread evenly on a lined baking sheet for easy clean up
Roast until tender, approximately 25 minutes, tossing halfway through.
Calories: 274kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 1082mg | Fiber: 10g | Sugar: 16g | Vitamin A: 36812IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 2mg