Oven roasted vegetables with potatoes, carrots & beets
A delicious, vegan sheet pan dinner
fresh rosemary leaves, finely chopped
freshly ground black pepper
pound large organic potatoes washed, thoroughly dried
skins on, cut in long chunks
pound carrots washed, thoroughly dried, skins on, cut in long chunks
pound organic red beets washed, thoroughly dried, skins on, cut in long chunks
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!
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.
Combined with a hummus dip and a green salad you have a perfect meal for weight management.
Find it online