Roasted Root Vegetables: Russet potatoes, sweet potatoes, carrots, and onions simply seasoned with salt and pepper, drizzled with olive oil and then roasted to perfection!
Looking for an easy, nutritional side dish that pairs well with any meat entree? These Roasted Root Vegetables are perfect!
I know, I know…. another potato recipe?! Yep, and this one even has sweet potatoes too.
The size of potatoes and carrots can vary greatly so if you don’t have a kitchen scale to weigh your ingredients just do it at the grocery store. You can also just estimate, or prepare the amount you will need for your meal.
There are a couple of articles that address how to estimate what a pound of potatoes and sweet potatoes look like. You can find them at The Kichn and food.answers.com.
Roasted Root Vegetables
- 1 pound Russet potatoes
- 1 pound sweet potatoes
- 1/2 pound carrots
- 1 medium onion
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 450°.
- Peel potatoes, carrots and onion and cut into large chunks.
- Place on a large rimmed baking pan. (I used a 10" X 15" X 1" jelly roll pan)
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast in the oven for 40-45 minutes, turning about half way, or until tender and brown.
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