There are endless ways to prepare fall veggies, and if you’re looking to up your nutrition and eat the rainbow, these roasted root vegetables are a great way to enjoy eating your veggies!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: dinner, Side
Cuisine: American
Servings: 6
Calories: 141kcal
Author: World of Vegan
Ingredients
2cupsyellow potatoesdiced into medium chunks
1½cupssweet potatoesdiced into medium chunks
1½cupsbeetsdiced into medium chunks
1cupcarrotssliced into disks
½cupred onionsliced
2clovesgarlicroughly chopped
1tablespoonfresh rosemaryfinely chopped
1tablespoonfresh thymefinely chopped
1tablespooncoconut oilmelted
1teaspoonsalt
½teaspoonpepper
Instructions
Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
Chop all of the veggies and place them on the baking pan. You're welcome to peel them first, but I usually leave the skin on mine because I like the adder fiber and nutrients.
Add the fresh herbs, coconut oil, salt, and pepper. Toss to coat the veggies.
Place the pan on the bottom rack and bake for 20 minutes. Flip the veggies and bake for another 15 minutes.
Remove them from the oven and serve immediately, or cool them down and store in the fridge for meal prep. Enjoy!