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Oven-roasted root vegetables

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    Oven-roasted root vegetables Heart Smart Gluten Free Low Sodium

    This recipe is heart smart! It’s filled with heart-healthful fats from olive oil.


    4 garlic cloves, minced
    3 tablespoons extra-virgin olive oil
    2 tablespoons fresh rosemary leaves
    sea salt, to taste*
    black pepper, to taste*
    1 pound fresh beets, peeled and cut into 1-inch pieces
    1 large sweet potato, peeled and cut into 1-inch pieces
    2 to 3 medium parsnips, peeled and cut into 1-inch pieces
    4 to 5 small purple potatoes, cut into 1-inch pieces (You can also use another kind of potato of your choice.*)


    1. Preheat oven to 425 F.
    2. In a large bowl, combine garlic, oil and rosemary. Add salt and pepper, if desired.
    3. Add root vegetables and stir until well-coated.
    4. Pour vegetable mixture on a baking sheet or into a 2-quart oven-safe dish. Bake for 30 to 40 minutes, stirring halfway through cooking time.
    5. Serve warm.

    Makes 4 servings

    Carb choices per serving: 4

    *Option not included in nutrition facts.

    Variety of beets

    Add your favorite variety of beets to this recipe.* Have some fun with flavor! Try replacing rosemary with your favorite herb or use diced onion instead of garlic.
    Photo credit: Health Powered Kids

    Nutrition Facts