Roasting vegetables is my favorite way to cook them. Crispy on the outside.. soft on the inside.. perfection!!
My love for beets has been growing and roasting them is easily my favorite way to eat them. They get a little crispy on the outside and become much sweeter and less “earthy-tasting” than if you were to eat them raw.
I used beets, sweet potatoes, and parsnips in this recipe but you could use any root vegetables. Or throw in some brussel sprouts too to add another color to this already colorful dish. Parsnips have a very subtle flavor especially when roasted and taste a lot like a potato to me at least. These vegetables will brighten up any dinner and will leave you feeling satisfied!
Preheat oven to 400 degrees. Peel beets, parsnips, and sweet potatoes (if desired — I like the skin so I left the skin on my sweet potatoes) and cut into about 1 inch cubes. I kept the beets separate from the other veggies until I was about to put them in the oven to avoid any more purple getting onto the other vegetables than necessary.
Drizzle vegetables with olive oil and add salt, pepper, and any other spices you prefer. I also added dried rosemary to mine. Once seasoned lay them in one row on a baking sheet.
Next time I am going to keep the beets on a separate sheet and then just combine them all at the end after everything is cooked because the beets needed a little more cooking time than the other veggies. Roast in the oven for 30 minutes, or until your desired doneness. The vegetables should be soft and starting to get browned. Cool and enjoy!