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Plant-Based

Roasted Root Veggies

Roast a variety of root veggies with the same cooking time for an easy side, or add to salads, grain bowls, soups and scrambles.

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None
Kris Osborne
Servings
6

Ingredients

  • 2 large beets, 
cut into wedges
  • 2 large carrots, 
cut into wedges
  • 2 watermelon radishes, 
cut into wedges
  • 1 tbsp grape seed oil
  • 2 tbsp dried dill
  • 1/2 tsp sea salt

Preparation

  1. Preheat oven to 375°F. To a large parchment-lined baking sheet, add beets, carrots and radishes. Drizzle with oil and sprinkle with dill and salt. Toss well to coat and roast until fork-tender, about 45 minutes to 1 hour.

Nutrition Information

  • Serving Size 1 c
  • Calories 47
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 208 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g