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Oven roasted vegetables with potatoes, carrots & beets
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A delicious, vegan sheet pan dinner
Author:
Gabi Rupp
Prep Time:
5
Cook Time:
25
Total Time:
30
Ingredients
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2 tablespoons
olive oil
2 tablespoon
fresh rosemary leaves, finely chopped
1 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
1
pound large organic potatoes washed, thoroughly dried
skins on, cut in long chunks
1
pound carrots washed, thoroughly dried, skins on, cut in long chunks
1
pound organic red beets washed, thoroughly dried, skins on, cut in long chunks
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Instructions
Preheat oven to 425 F/ 220 °C.
Line a baking sheet with parchment paper.
In a large bowl, combine the oil, rosemary, salt, and pepper.
Add potatoes and carrots to the rosemary oil mixture. leave out beets!
Toss.
Arrange potatoes and carrots in a single layer on sheet pan.
Add red beet chunks at last to the remaining rosemary oil mixture and toss.
Add beets to potatoes and carrots on the sheet pan.
Bake for 25 minutes.
Serve immediately.
Notes
Combined with a hummus dip and a green salad you have a perfect meal for weight management.
Nutrition
Serving Size:
2
Find it online
:
https://leanjumpstart.com/sheet-pan-potatoes/