Sometimes the simplest recipes are the best. Case in point: these roasted root vegetables are so good, and soooooooo easy. I actually debated whether or not to post this recipe, because it’s really so simple that you don’t even need a recipe. Really.
Scrub and cut up some sweet potatoes and toss them with a little olive oil and salt. Sweet potatoes are great for the digestive system, they help reduce swelling and are good for night blindness.
Scrub some fingerling potatoes and toss them with a little olive oil and salt…
Peel and cut up a butternut squash and toss it with a little olive oil and salt. This squash is filled with carotenoids which are known to guard against heart disease.
Peel a few beets, cut them up and toss them with (you guessed it) some olive oil and salt. Beets are great for you. They nourish the blood, calm the spirit and moisten the intestines. And they look beautiful in this dish!
Place each veg on its own baking tray. I like to line my trays with parchment paper to prevent any possibility of sticking to the pan and because it makes for easy cleanup. Put trays in oven.
As vegetables are cooked, remove trays from oven and toss together in a pretty dish. And that is it!
Roasted Root Vegetables
3 sweet potatoes, scrubbed and cut into 1-inch pieces
2 lb fingerling potatoes, scrubbed
1 lb butternut squash, peeled and cut into 1-inch pieces
4 red beets, peeled and cut into 1/2-inch pieces
1/2 cup extra virgin olive oil
sea salt and black pepper
Preheat oven to 400 degrees Convection setting or 450 regular bake setting.
Toss each vegetable with 2 Tbs oil and salt and pepper to taste. Place each veg on its own baking tray lined with parchment paper. Roast in oven until each veg is starting to brown and is just fork tender. I like to let the beets and the squash get dark around the edges. The beets will probably take the longest to cook; the fingerlings the fastest. Set your timer for 10 minutes and stir the vegetables around, then set the timer for another 10 minutes, and stick a fork in one of each veg to see if it is done. Remove any tray that is done. Keep checking every 5 – 10 minutes for doneness. Toss all cooked veg together in a pretty serving dish.