Roasted Beets, Turnips, and Carrots
Roasting vegetables is my favorite way to prepare them. I usually just throw some olive oil, salt, and pepper on my vegetables and let them roast in the oven. Sometimes it’s nice to actually mix things up and throw in a few extra ingredients.
The sage is nice and earthy while the balsamic vinegar is just sweet enough. This recipe is great for any old day of the week or for a special occasion. Use any root vegetables that you have on hand. And remember to be careful while handling beets if you use them since they stain everything!
One Year Ago: Cherry M&M Chocolate Chip Oatmeal Cookies and Amazingly Blueberry-ey Blueberry Muffins
Two Years Ago: Colorful Cumin Quinoa Salad
Three Years Ago: Chinese Restaurant Almond Cookies
Roasted Beets, Turnips, and Carrots
Yield: Serves 4-6
Ingredients:
3 red beets, peeled and cut into wedges
3 turnips, peeled, if desired, and cut into wedges
3 carrots peeled, cut into 1-inch chunks
4 Tbsp butter, melted
2 Tbsp chopped fresh sage
1 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp balsamic vinegar
Directions:
Preheat an oven to 400°F.
Place the beets, turnip and carrots on a baking sheet. Pour the butter over the vegetables. Sprinkle with the sage, salt and pepper. Toss until the vegetables are coated, then spread in an even layer. Roast, stirring occasionally, about 30 minutes. Continue to roast, without stirring, until the vegetables are tender, 20 to 30 minutes longer.
Using a large spatula, transfer the vegetables to a serving bowl. Pour any remaining pan juices into a small bowl and whisk in the vinegar. Drizzle over the vegetables, toss and serve. Sprinkle with chopped fennel greens.
Recipe adapted from Cooking Melangery
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love Cara’s stuff too, and this recipe looks great =) Spaghetti squash is so delicious…I love how you can make it more savory, or sweeten it up with the raisins and it is still delicious!
So glad you liked it! I love how your pictures are a zillion times better than mine too, hehe 🙂
This looks awesome! I don’t know why but I’m scared of spaghetti squash. I need to get over that and just try it. It’s bound to give me a nice healthy meal…which I can immediately ruin when I eat dessert..haha.
I also tend to ruin my healthy meals with dessert, but that’s ok! You should def try spaghetti squash. It’s really good!