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Roasted Root Vegetables

Updated: Apr 20, 2020



  • 5 organic beets, chopped

  • 5 sweet potatoes, chopped

  • 6 carrots, chopped

  • 1 red onion, chopped

  • 5 garlic cloves, chopped in half

  • 2 tbsp extra virgin olive oil

  • 1/2 tsp coarse sea salt

  • 1 tbsp dried rosemary

  • 2 bunches Dino kale, chopped or use chopped spinach

  • 1 tsp balsamic vinegar


  1. Pre heat oven to 350ºF or 175ºC. In a large bowl, combine beets, sweet potato, carrots, onions, garlic, olive oil, sea salt and dried rosemary.

  2. Place the vegetable mixture onto a large baking dish.

  3. Bake for 40 minutes or until the vegetables are tender but not dry. Check in 30 minutes.

  4. Drizzle the kale with balsamic vinegar and spread evenly on a cookie sheet. Bake Kale / spinach for 8-10 minutes. Watch it carefully ensure it doesn’t burn

  5. Combine roasted root vegetables and kale/spinach if desired garnish with pepper olive oil


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