Fall Harvest Roasted Veggies

Course: Side Dish
Cuisine: Dairy Free, Egg Free, Gluten Free
Keyword: Easy, Healthy
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 299kcal
I've been really enjoying all the harvest time veggies that are in abundance! I made this recipe a few weeks ago and it was an enormous hit! You can easily substitues carrots, white potatoes with the skin left on & cauliflower for the sweet potatoes or beets. Add a little curry powder and you have a healthy vegetarian dish with an Indian cuisine flair!
Print Recipe

Ingredients

  • 4 medium sweet potatoes peeled & cubed
  • 4 medium beets peeled & cubed
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1 tsp garlic powder for sweet potatoes only

Instructions

  • Preheat oven to 400°F. Prepare veggies as indicated above and place into a large mixing bowl. Add oil and spices. Mix well. Spread veggies out on a large cookie sheet. Bake for 45 minutes, stirring occasionally. Enjoy!

Nutrition

Calories: 299kcal | Carbohydrates: 62g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Sodium: 839mg | Potassium: 1323mg | Fiber: 12g | Sugar: 21g | Vitamin A: 32119IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 3mg