This is the perfect side dish to accompany your holiday meals because it is easy, versatile and that works with any main dish. During the holiday season when we are all bringing dishes for potlucks, this is my go to dish because it is so easy to make and I get many requests for the recipe. These vegetables are so hearty that sometimes I even serve is as a main meal. If I have any leftovers, I will have them for breakfast; add a couple eggs, some cheese and I have just repurposed my leftovers for a scrumptious omelet. When making this dish, keep in mind that you can use any root vegetable and in whatever quantities you want. It is a very forgiving recipe.
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ROASTED BEETS, CARROTS & SWEET POTATOES
Serves 6 – 8
Cooking: 50 – 70 min, depending on cut size
3 Large Red Beets
2 Potatoes of your choice
8 oz Baby Carrots
1 Large Onions
2 Garlic Cloves, minced
2 Teaspoons Capers, optional
1/4 Cup Chopped Fresh Parsley, for garnish
For the Dressing:
1/4 Cup Olive Oil
2 Tablespoon Red Wine Vinegar
1 Tablespoon Honey (To make vegan, can substitute for Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper
Preheat oven to 350 degrees
1. Wash and peel beets and potatoes. Cut into bite size cubes and place in bowl.
2. Cube onion and place in bowl.
3. Slice carrots in half lengthwise and place in bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing on the vegetables and stir to evenly coat all of the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender 1 to 1 1/2 hours, depending on cut size. Note: If you are concerned with the vegetables getting to dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Serve hot or at room temperature.
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Ciao! I’m Lucia Oliverio and this is a channel where I bring wholesome meals and memories through Italian cooking to your kitchen.
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