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.
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 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon dried rosemary
- 1 teaspoon 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.
