Roasted Root Veggies | GreenSmoothieGirl
Roasted Root Veggies
Sweet potatoes, beets, onions, and rutabagas roast perfectly together to enjoy alone or over quinoa, a salad, or in wrap
10 minutes
1 hour
1 hour 10 minutes
6
- 2 sweet potatoes
- 2 beets
- 2 onions
- 2 rutabagas
- 4 tbsp extra virgin olive oil
- 4 tbsp fresh thyme or 1 tbsp dried thyme
- sea salt, to taste
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Preheat oven to 415°F.
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Chop the sweet potatoes, beets, onions, and rutabagas into eights. Put all of the vegetables in a large bowl. Add the olive oil and thyme and toss to cover vegetables.
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Divide the vegetables onto two baking sheets, spread them out so that they are not touching. Sprinkle them generously with salt and roast in the oven for 45 minutes to 1 hour. Stir every 20 minutes, watching them closely so they don’t burn.
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Eat plain, over quinoa, rolled up in a wrap or on a salad.
Tags: beet, gluten free, onion, sugar free, sweet potato, vegan
Categories: Main Dishes
