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.

Roasted Root Vegetables

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

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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

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4 Responses to “Fire Roasted Tomato Soup with Roasted Chickpeas”

  1. #
    1
    Lena H. — November 8, 2011 at 4:43 pm

    Tomatoes, sweet potatoes, avocados and winter squash. And now I’m obsessed with all of them!

  2. #
    2
    Lena H. — November 8, 2011 at 4:44 pm

    And tweeted 🙂

  3. #
    3
    Allyson — November 8, 2011 at 7:01 pm

    Green beans! My dear mother apparently overcooked them, so until my adult years, I thought they were supposed to be brown and smushy.

    Thankfully, I know the truth: green and slightly tender is the good green bean.

  4. #
    4
    webmailaddress2 — November 9, 2011 at 12:15 am

    I used to dislike onions because I read they make you tear when you cut them. Turns out they’re all right to eat.

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