Description
This Thanksgiving Roasted Vegetables dish combines vibrant flavors of carrots, sweet potatoes, and beets, creating a simple yet stunning side perfect for holiday gatherings.
Ingredients
Scale
- 8 carrots (1 pound)
- 1 large sweet potato (1 pound)
- 8 small or 4 medium beets (1 pound)
- 1/2 teaspoon garlic powder
- 1/2 tablespoon fresh chopped rosemary
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- lemon zest
- fresh ground black pepper
Instructions
- Preheat oven to 450°F.
- Prep carrots and sweet potato, cutting them into 1-inch chunks; chop beets in a separate bowl to mitigate staining.
- Season carrots and sweet potatoes with olive oil, salt, garlic powder, and rosemary in one bowl; season beets in another bowl similarly, using less salt and garlic.
- Line a baking sheet with parchment paper and arrange vegetables, ensuring space for even roasting.
- Roast in the oven for 30-35 minutes until tender and caramelized, avoiding stirring during cooking.
- Remove from oven and garnish with lemon zest and black pepper before serving.
Notes
Cut beets last to prevent staining your board.
Ensure even-sized vegetables for consistent roasting.
Customize with additional seasonal vegetables like Brussels sprouts or parsnips.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg