Roasting root vegetables is one of the easiest ways to prepare large portions of tasty complex carbohydrates for meal prep or a dinner party.
I have a few roasted root vegetables recipes on this blog but what I like about this one is the ginger! This recipe incorporates a couple tablespoons of grated ginger that really works well with the potatoes and beets.
Try this recipe and let me know what you think. Be sure the roast the beets separately from the other vegetables; after roasting combine all the roasted vegetables.
Prep Time: 15 minutes . Cook Time: 45-60 minutes . Yield: Serves 8
[ezcol_1third]OATS BASE INGREDIENTS
1 Red Onion, diced
1 Lb Red Potatoes, cubed
1 Lb Sweet Potatoes, cubed
1 Lb Carrots, chopped
1/2 Lb Beets, peeled & diced
2 Tbsp Olive Oil
2 Tbsp Ginger, grated
4 Cloves Garlic, minced
4 to 6 Sprigs of Thyme
Cayenne Pepper, Paprika, Salt & Black Pepper to taste
1. Preheat oven to 400 F.
2. In a small baking tray place the beets. In a separate and larger baking tray place the remaining root vegetables. Season both trays with ginger, garlic, thyme, garlic, cayenne pepper, paprika, black pepper and salt. Be sure to pull the leaves off the stems of the thyme; use the leaves and the stems.
3. Drizzle oil into both trays and toss vegetables so they are evenly covered with seasonings and oil.
4. Roast for 45 to 60 minutes; toss after the first 25-30 minutes. Combine beets with other roasted root vegetables.
5. Serve warm or refrigerate/freeze for meal prep once cooled.