I love this recipe, because it is a one dish wonder and is packed with vitamins and fibre. Do not peel the vegetables, because that is where the main source of fibre comes from! If you are using beets, note that the colour of the beets will also colour the other vegetables. If that bothers you, cook the beets in a separate pan. I add sweet red peppers to compliment the root vegetables. I usually make this dish to go with oven grilled salmon fillets. This recipe makes enough for about 4 servings, but if you make enough for leftovers you can make a fabulous soup, which is my recipe for tomorrow!!
Ingredients:
2-3 tbsps olive oil infused with chili peppers and rosemary
1/4 tsp salt
2 medium sized beets, washed well and cut into 2 inch squares
2 medium sized carrots, washed well and cut into 2 inch rings
1 large sweet potatoe, washed well and cut into 2 inch squares
1 medium onion, peeled and chopped into large chunks
2 medium sweet red peppers, cut into quarters
Preheat oven to 400F.
Place all vegetables, including onion, in a large roasting pan. Drizzle with infused olive oil and sprinkle with salt. Toss well to coat. Roast, uncovered, for about 35 minutes, tossing once after 20 minutes.
