Roasted Root Vegetable Medley

This recipe is a modified version of one of the dishes in Ultimate Reset. I have been receiving a big bag of Root Vegetable Soup mix from Fresh Picks for the last two shipments, I decided to cook this instead of cooking soup over and over.


  • 1 big carrot
  • 1 medium sweet potato
  • 1 big red beet
  • 1 medium yellow onion
  • 1 yellow potato
  • 1 radish
  • 3 tablespoons olive oil


  1. Peel all the vegetables and cut them in 1″ cubes.
  2. Drizzle them with olive oil. I put them in a big ziploc bag, pour the oil in and zip up. Then toss and turn the veggies around the bag until they are evenly coated with oil.
  3. Heat the oven with iron cast skillet in it to 380F. I cooked the veggies in my cast iron skillet. You can use pyrex as well.
  4. Spread the veggies on to the skillet. I also added a little bit salt and Italian seasoning. You can leave plain as well. I covered the skillet with aluminum foil to trap the moisture. Use a cover if your tray or skillet has one.
  5. Cook the veggies for about 30-45 minutes, turning them around once in a while.

Serves about 4 as main dish, 6 as side dish. Pick smaller size vegetables for portion control.

Mmm, yummy. Baking the roots in the oven gives them a sweetened, even caramelized taste. It appeals to the eye, with its warm, vibrant colors, as it does to the taste buds. It’s a tasty, simple and healthy side dish.

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Roasted root vegetables


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