Roasted Potatoes, Carrots and Beets

This Roasted Potatoes, Carrots and Beets recipe is the perfect way to roast your root vegetables. Seasoned with balsamic vinegar and rosemary.

These roasted veggies might be one of my favourite things I have ever made.

That is, in the savoury creations I have made.

I made these veggies 3 times in the past week, because once I get obsessed with something, I will keep making it. I don’t even get sick of it. And since I bought a 10 lb bag of beets, a 10 lb bag of carrots and two 10 ob bags of potatoes, I think I am doing myself a favour.

We first start with one of my FAVOURITE flavour combos: olive oil and balsamic vinegar.

Seriously, it is so good. As a kid, I used to make a mixture of half olive oil, half balsamic vinegar and dip french bread in it. It was my after school snack, and it was truly magical.

For these veggies, it isn’t half and half because we need a lot more olive oil to help with the roasting process, but I urge you to try the olive oil/balsamic vinegar thing with your bread. LIFE CHANGER!

Next up, cut up your veggies.

You guys.This is honestly the hardest step of this entire recipe. And it really isn’t hard: just a little time consuming.

You could use nugget potatoes and cut them in half if you have them, but since I wanted to use up at least SOME of the potatoes I have in my pantry, I cut full sized white and red potatoes into 1 inch cube like pieces.

Mix your veggies with the olive oil and balsamic mixture, and dump it into a baking sheet.

Now for my favourite part. When you go from this:

To the roasted version (see picture below!). When I make a pan full of this for me and John as a side, we will split it between us. No leftovers. The main dish has nothing on these roasted veggies. I will rather finish these roasted veggies than my usual chicken/pork that I make along with them.

I guarantee, once you make this once, you won’t want to stop making it. Try it, you won’t regret it.

And if in fact you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Roasted Potatoes, Carrots and Beets

This Roasted Potatoes, Carrots and Beets recipe is the perfect way to roast your root vegetables. Seasoned with balsamic vinegar and rosemary.

4.80 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Ingredients

• 1 large white potato, cut into 1 inch cubes
• 3 small red potatoes, cut into 1 inch cubes
• 3-4 medium carrots, peeled and cut into 1 inch pieces
• 1 medium onion, cut into wedges
• 3 medium beets, peeled and cut into 1 inch pieces
• 3 Tbsp olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 tsp dried rosemary
• 1 tsp dried parsley

Instructions

• Preheat the oven to 400˚F.
• In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
• In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
• Pour your vegetables on a rimmed baking sheet, and spread them out so that they are in one layer.
• Roast the vegetables in the preheated oven for 20 minutes. Remove to stir, and return to the oven to cook for another 20-25 minutes.

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