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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
- 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