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Oven roasted vegetables with potatoes, carrots & beets

clean eating sheet pan vegetables
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A delicious, vegan sheet pan dinner

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425 F/ 220 °C.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the oil, rosemary, salt, and pepper.
  4. Add potatoes and carrots to the rosemary oil mixture. leave out beets!
  5. Toss.
  6. Arrange potatoes and carrots in a single layer on sheet pan.
  7. Add red beet chunks at last to the remaining rosemary oil mixture and toss.
  8. Add beets to potatoes and carrots on the sheet pan.
  9. Bake for 25 minutes.
  10. Serve immediately.

Notes

  • Combined with a hummus dip and a green salad you have a perfect meal for weight management.

Nutrition

Find it online: https://leanjumpstart.com/sheet-pan-potatoes/