Name: Roasted Veggies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 8 oz. carrots, cut into half lengthwise, cut into 2-inch pieces; 8 oz. beets, cut into 1¼-inch pieces; 1 lb. sweet potatoes, peeled, cut into 1¼-inch pieces; 1 medium fennel bulb, stalks trimmed, bulb cut in half lengthwise, cut into 1¼-inch slices; 1 medium onion, cut in half, cut into thin wedges; 4 tsp. olive oil; ½ tsp. sea salt (or Himalayan salt); ½ tsp. ground black pepper; 2 Tbsp. parsley, finely chopped

There are endless ways to cook vegetables, but oven roasting is one of my favorite methods.

The oven helps transform almost any vegetable, imbuing them with irresistible caramelized flavor: moist and tender on the inside, with a delicious golden brown exterior.

Oven-roasted veggies can turn even the pickiest eaters into big fans!

This roasted vegetable recipe features a delicious combination of carrots, beets, sweet potatoes, fennel, and onion.

This dish is an easy way to “eat the rainbow” of vegetables without needing to prepare each type differently — just chop everything and toss them on a baking sheet!

It’s pretty hard to mess up roasted veggies, but over the years, I’ve learned a few tricks to help them turn out beautifully every time.

First, cut your vegetables into similarly sized pieces. Items that cook quickly (like fennel and onion) can be larger, and items that take a little bit longer to soften (like beets and sweet potatoes) can be little smaller.

These steps help all everything cook evenly so that you don’t need to remove some from the oven earlier than others.

Second, use a little oil to bring out richer flavors and help develop that golden brown exterior. The oil also helps prevent the vegetables from sticking; for even easier cleanup, line your baking sheet with parchment paper or aluminum foil.

Lastly, make sure to use a large baking sheet. You want your veggies to have a bit of breathing room so that they get a nice crisp. If your veggies are piled on top of each other, they’ll steam rather than roast.

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Roasted Veggies

These jewel-toned roasted veggies are imbued with irresistible caramelized flavor: moist and tender on the inside, with a delicious golden brown exterior.

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4 servings, about ½ cup each

Calories 216 kcal

Ingredients

8 oz. carrots, cut into half lengthwise, cut into 2-inch pieces
8 oz. beets, cut into 1¼-inch pieces
1 lb. sweet potatoes, peeled, cut into 1¼-inch pieces
1 medium fennel bulb, stalks trimmed, bulb cut in half lengthwise, cut into 1¼-inch slices
1 medium onion, cut in half, cut into thin wedges
4 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
2 Tbsp. parsley, finely chopped

Instructions

Preheat oven to 450° F.
Place carrots, beets, sweet potatoes, fennel, and onion in large oven-proof roasting pan (or baking sheet).
Drizzle with oil. Season with salt and pepper; mix well. Spread vegetables in a single layer.
Bake, turning twice, for 40 to 45 minutes, or until vegetables are brown and tender-crisp.
Sprinkle vegetables with parley; toss gently to blend.

Nutrition Facts

Roasted Veggies

Amount Per Serving (1 serving)

Calories 216 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 463mg20%

Carbohydrates 41g14%

Fiber 9g38%

Sugar 15g17%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
2 Green
1 Yellow
1 tsp.

2B Mindset Plate It!
A great veggie and FFC side as part of lunch.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photographs by Anguel Dimov and Brianne B of Natural Girl Modern World