October 13, 2009

Roasted Root Vegetables

Yummy sweet potatoes, caramelized onions, tender carrots, perfect baby red potatoes, a little garlic and some good olive oil. Need I say more? Oh, you might want to serve some meat with it. I served this along side a roasted pork tenderloin with balsamic vinegar, garlic and rosemary. Hello, Fall!

I hate to admit it, but my kids love to eat this with ketchup.

Roasted Root Vegetables

2 medium sweet potatoes or yams, cut into 1" wedges
1 lb small potatoes, cut in half
2 carrots, pealed and quartered (or use baby carrots like I did)
1 onion sliced
1 - 2 cloves garlic, minced
extra virgin olive oil
salt & pepper to taste

Preheat oven to 400 degrees. Spread vegetables on a large baking sheet (I like to line mine with parchment paper for easy clean up). Drizzle a generous amount of olive oil over the vegetables. Sprinkle with salt and pepper. Toss well and place in the oven. Bake for 10 minutes. Remove from the oven and toss the vegetables one more time. Bake for another 10 - 12 minutes.


  1. This looks delicious. We've been trying to find some new uses for sweet potatoes, so thank you for posting!