Description
Roasted Carrots with beets and butternut squash are easy oven roasted dish for vegans or a side dish.
Ingredients
- 1 lb of carrots peeled and 1/2 moon shape
- 1 lb of butternut squash, remove seeds, and cut into 1-inch pieces
- One lb of beets peeled and chopped into 1-inch pieces or smaller
- 1 lb of white sweet potato - peeled and cut into 1-inch pieces
- 4 tbsp olive oil (Affiliate Link)
- 2 tbsp parsley dried
- 1 tbsp chopped dried onion
- 1 tsp of pink salt
- 1/2 tsp of pepper
Instructions
- Peel carrots peeled and 1/2 moon shape. Then, remove the seeds and cut them into 1-inch pieces for the butternut squash. Now, add one lb of beets by peeling and chopping them into 1-inch pieces or smaller. Then, peel and cut into 1-inch pieces the yellow flesh sweet potato.
- Place all the cut vegetables in a bowl, add olive oil (Affiliate Link), dried parsley, dried onion, salt, and pepper to the bowl and mix well.
- Place the seasoned raw vegetables on two baking sheets (Affiliate Link) to ensure they are spread out enough to roast. If you want, you can add parchment paper (Affiliate Link) to the baking sheet (Affiliate Link).
- Bake in an oven for 30 minutes at a preheated 425 degrees Fahrenheit. Turn them over half way through. You will know they are finished with they have caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: roasted vegetables
- Method: oven roasted
- Cuisine: american side dish
Nutrition
- Serving Size: 1
- Calories: 243.83 kcal
- Sugar: 13.6 g
- Sodium: 544.32 mg
- Fat: 9.44 g
- Saturated Fat: 1.33 g
- Trans Fat: 0.0 g
- Carbohydrates: 38.91 g
- Fiber: 8.14 g
- Protein: 3.94 g
- Cholesterol: 0.0 mg