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Roasted Root Vegetables

24 April, 2014 by Slim Palate 25 Comments

Roasted-Root-Vegetables-From-Slim-Palate

When I was planning my cookbooks release party that happened a little while back I had to organize a menu for what we were eating. The up side of doing that was that I was able to satisfy the control freak in me and have everything that I wanted served to be there. But of course the down side was a massive amount of work added to the many deadlines that come with planning any sort of thing. Then again it could just be me being a terrible planner, I’m good at putting things of until the very last second.

Roots

One of the  many dishes that I had prepared for the party were these root vegetables. We utilized only seasonal and local root vegetables from a local farm that’s nearby my favorite farm Yonder Way Farm. To my surprise people kept coming up to me asking me to clarify wether or not there were beets inside the root vegetables because they “hated beets but loved these”. Well folks, that’s the magic behind roasting vegetables. The outcome is a sweeter, slightly nutty tasting, and far more deeply flavored morsel; or more specifically, root.

Roots-and-Herbs

An interesting thing to note is that everyone thought the recipe I had generalized for the catering company Royers was super simplistic yet everyone thought it was some sort of elaborate concoction. It really is quite wonderful to let beauty through simplicity shine by using fresh local vegetables. I also love how they get a little tie dye colored due to getting stained by the rich red from the beets. Although they make your cutting board look like a murder scene they tend to make other vegetables look quite pretty as long as you aren’t too violent with your mixing.

Roasted-Root-Vegetables-Via-Slim-Palate

5.0 from 6 reviews
Roasted Root Vegetables
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
A simple and easy root vegetable medley roasted to tender and sweet perfection.
Serves: 4-5
Ingredients
  • 7 large carrots sliced at a diagonal
  • 2 large sweet potatoes peeled and cut into 1 inch cubes
  • 3 medium sized beets cut into 1 inch cubes
  • 3 cloves of garlic thinly sliced
  • 1½ tablespoons fresh rosemary chopped
  • ½ tablespoon fresh thyme chopped
  • ¼ cup butter or lard, melted (really you can use any cooking fat you want here, these are just my two personal favorites to use in this)
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees fahrenheit and line a rimmed baking sheet with foil.
  2. In a large bowl add the carrots, sweet potatoes, and beets. Add the garlic, rosemary, and thyme, then pour over the melted butter or lard or fat of choice. Season with salt and pepper and toss well to coat.
  3. Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking. Optionally, you can broil them for about 3-4 minutes after their done to get some extra caramelization on the outside of them.
Notes
These go wonderfully as a side served with a salad or just about anything!
3.2.2310

 

link

Filed Under: Recipes, Savory Tagged With: beets, carrot, roasted, root vegetables, sweet potatoes, vegetables

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Comments

  1. Alessandra says

    24 April, 2014 at 10:48 am

    This looks incredible! I love, love, love roasting vegetables; the transformation is incredible!

    Reply
  2. Amy Ayers says

    24 April, 2014 at 11:01 am

    The first photo here is just breathtaking!! Beatifully done once again.

    Reply
  3. cheri says

    24 April, 2014 at 12:58 pm

    Love roasted root veggies, great photos. Nice blog!

    Reply
  4. Andrea @ pencils and pancakes says

    24 April, 2014 at 6:07 pm

    Roasting= amazing. Haha beets totally make my counter look like a murder scene!!

    Reply
  5. Lindsey @ American Heritage Cooking says

    24 April, 2014 at 6:16 pm

    Love roasted root vegetables! I’ve never roasted beets though. Must give this a try! Beautiful photos!

    Reply
  6. Sue84 says

    27 April, 2014 at 6:11 am

    Love, love, love roasted anything! I have been roasting every veggie I can find, haven’t found one yet that isn’t sweetened by the process. Your blog is great, your book is beautiful – thanks!

    Reply
  7. Linda says

    7 May, 2014 at 2:53 pm

    Wow this look sooo delicious! I am going to the food store right now and I am excited to whip up these vegetables tonight. Can’t wait to buy your cookbook! And I think it is so great that you are inspiring others to become food nuts. We all must eventually ask ourselves the dreaded but necessary question of where does our food come from. Thanks!

    Reply
  8. BR says

    23 May, 2014 at 7:16 pm

    I tried today and they are awesome! Thanks for introduce me to new flavors.

    Reply
  9. Asal says

    26 May, 2014 at 6:23 pm

    This recipe changed my life. I now love beets! I used to HATE them. Plus, this recipe is agreat way to get in some complex carbs if youre paying attention to macro ratios.

    The 1st time I made it I used EVOO. Delish.
    The 2nd time I omitted carrots. Pretty much because I don’t like them cooked.

    Reply
  10. Carmie says

    12 July, 2014 at 6:18 pm

    I never liked beets, but I only tried them pickled in the past. I wanted to try them a new way and found this recipe and tried it. I used all organic ingredients and OMG! These were the best roasted veggies I have tried yet! Two thumbs up for sure! This will soon become a regular part of my menus! Yummy yummy!

    Reply
  11. Ivy says

    28 February, 2015 at 1:49 pm

    Gong to try this tonight!! Question, do you peel your beats and sweet potato before cooking? I know that you can eat the skin on beats, I usually boil mine and the skin just falls off after. But I’ve never roasted them. To peel or not peel?

    Thanks!!

    Reply
    • Slim Palate says

      1 March, 2015 at 8:13 pm

      Yes peel

      Reply
  12. Sidney says

    16 March, 2015 at 3:56 pm

    Do you peel the beets?

    Reply
    • Slim Palate says

      23 March, 2015 at 12:50 pm

      Yes

      Reply
  13. Em says

    9 June, 2015 at 8:17 am

    Can I add onions to this? Or will they burn?

    Can’t wait to try this recipe!

    Reply
    • Slim Palate says

      10 June, 2015 at 2:05 pm

      Sure, just cut chunks about the size of the other vegetables. They make char a little but that’ll add some good flavor!

      Reply
  14. lauren says

    1 December, 2015 at 9:35 am

    Can this be made ahead of time and reheated?

    Reply
    • Slim Palate says

      1 December, 2015 at 7:20 pm

      Yes it can, I recommend just pouring all the remnants and oil into the storage container. It may even taste better the next day!

      Reply

Trackbacks

  1. The 215 Most Popular Free Paleo Recipes - Essential Recipes For Every Paleo Eater says:
    10 August, 2015 at 11:18 pm

    […] Click here for the recipe. Ingredients: carrots, sweet potatoes, beets, garlic, fresh rosemary, fresh thyme, lard (or any cooking fat), salt and pepper. […]

    Reply
  2. Five On Friday – 5 Recipes I Can't Wait to Make This Fall #FiveOnFriday says:
    18 September, 2015 at 9:55 am

    […] absolute favorite and in my opinion, there’s no better way to eat Beats than Roasted.  This Roasted Root Vegetable Recipe by Slim Palate will have your guests asking for more.  Roasted Garlic, Rosemary, and Thyme add […]

    Reply
  3. FOUR THANKSGIVING DISHES TO MAKE YOU DROOL - BLEUBIRD says:
    17 November, 2015 at 9:31 pm

    […] recipes I want to try / Sweet Potato Soup, Cherry & Kale Panzanella Salad, Roasted Vegetable Salad with Garlic Dressing and Toasted Pepitas, and Cranberry Pot […]

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  4. 29 of the Best Paleo Roasted Carrot Recipes says:
    19 November, 2015 at 7:01 am

    […] 7. Roasted Root Vegetables […]

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  5. Guilt-Free Thanksgiving Dishes - Spinach For Breakfast says:
    24 November, 2015 at 11:44 am

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  6. Autumn Inspiration - Design Crush says:
    19 September, 2016 at 11:00 am

    […] Caramel Apples with Pretzel Toffee Crunch // Linda Lomelino // Sage and White Autumn Tablescape // Roasted Root Vegetables // Mónica Pinto // Yayo Ahumada // Arist World // Lotta Agaton // via Ultralinx // Vintage […]

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  7. 35 Paleo Thanksgiving Recipes {GF, DF, Refined Sugar Free} | The Paleo Running Momma says:
    29 October, 2017 at 3:01 am

    […] Roasted Root Vegetables via Slim Palate […]

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