Roasted Root Vegetables with Rosemary
Carrots, sweet potatoes, beets, and red onion roasted with rosemary, garlic, and a touch of honey. A vibrant vegetable side for a festive dinner.
- Time
- 40 min
- Serving
- 336 kcal
- Ingredients
- ≈ $0.99
- Protein
- 6 g
Ingredients
- 1 Carrots≈ $1.50 per kg 80 g
- 2 Sweet potatoes≈ $2.00 per kgNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 120 g
- 3 Beetroot≈ $2.50 per kg 90 g
- 4 Red onion≈ $3.00 per kg 50 g
- 5 Olive oil 12 ml
- 6 Fresh rosemarypack 20 g ≈ $2.00 2 g
- 7 Garlic≈ $10.00 per kg 5 g
- 8 Honey 8 g
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C). Cut vegetables into large, even chunks.
Toss vegetables with olive oil, honey, minced garlic7, rosemary, salt, and pepper.
Spread in a single layer on a baking sheet.
Roast 35–40 minutes, stirring once, until tender with caramelized edges.
Serve hot or warm.
Tips
- Why it works
- Cut the root vegetables into pieces of equal size so they roast evenly and don't dry out. Add the rosemary whole so it doesn't turn bitter.
- Substitutions
- Replace the sweet potato with regular potato (150 g), which cooks faster. Instead of honey, add 10 g of sugar or 15 g of maple syrup.
- Common mistakes
- If the edges burn while the middle is still raw, lower the temperature to 180 °C and cover with foil for 10 minutes.
- Storing and reheating
- Keep for 3 days in the fridge. Reheat in the microwave for 2–3 minutes with a splash of water, covering the plate.
- Serve with
- Serve with roast chicken or turkey on a holiday table to balance the richness of the meat.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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