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Roasted root vegetables on a white plate.
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Roasted Fall Vegetables

There are endless ways to prepare fall veggies, and if you’re looking to up your nutrition and eat the rainbow, these roasted root vegetables are a great way to enjoy eating your veggies! 
Course dinner, Side
Cuisine American
Keyword how to roast vegetables, roasted root vegetables, roasted vegetables
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 141kcal
Author World of Vegan

Ingredients

  • 2 cups yellow potatoes diced into medium chunks
  • 1½ cups sweet potatoes diced into medium chunks
  • 1½ cups beets diced into medium chunks
  • 1 cup carrots sliced into disks
  • ½ cup red onion sliced
  • 2 cloves garlic roughly chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon coconut oil melted
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

  • Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
  • Chop all of the veggies and place them on the baking pan. You're welcome to peel them first, but I usually leave the skin on mine because I like the adder fiber and nutrients.
  • Add the fresh herbs, coconut oil, salt, and pepper. Toss to coat the veggies.
  • Place the pan on the bottom rack and bake for 20 minutes. Flip the veggies and bake for another 15 minutes.
  • Remove them from the oven and serve immediately, or cool them down and store in the fridge for meal prep. Enjoy!

Nutrition

Calories: 141kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 453mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8360IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg