60 minutes
A medley of caramelized root vegetables with optional creamy and fresh toppings.
Carrots, cut into 1-inch chunks
0 oz
Beets, cut into 1-inch wedges
0 oz
Potatoes, cut into 1-inch chunks
0 oz
Olive Oil, coat vegetables
tablespoons
Salt, to taste
teaspoons
Black Pepper, freshly ground, to taste
teaspoons
1. Preheat Oven and Prepare Vegetables
Preheat the oven to 425 degrees. Cut 2 to 3 pounds of root vegetables into 1-inch chunks or wedges.
2. Toss Vegetables with Oil
In a large mixing bowl, toss the vegetables with olive oil, salt, and pepper until they are lightly coated.
3. Roast Vegetables
Transfer the vegetables to a baking sheet in a single layer. Roast in the preheated oven for 30 minutes to 1 hour, turning once halfway through, until browned and tender.
4. Serve with Optional Toppings
Serve the roasted vegetables warm with optional toppings such as a fried egg, a dollop of plain yogurt, and freshly chopped herbs.
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