Roast Beets and Potatoes

Name: Roast Beets and Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 carrot (washed and dried); 2 beets (washed and dried); 1/2 pound yukon gold potatoes (washed and dried); 2 tablespoons Extra virgin olive oil; 1 tablespoon Italian seasoning; salt & pepper to taste

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 2

roasted root vegetables roasted vegetables

Ingredients

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1 carrot (washed and dried)2 beets (washed and dried)1/2 pound yukon gold potatoes (washed and dried)2 tablespoons Extra virgin olive oil1 tablespoon Italian seasoningsalt & pepper to taste

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Instructions

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Step 1

Preheat oven to 425 degrees. Chop all vegetables (1 carrot, 2 beets, 1/2 lb yukon gold potatoes) into similarly sized pieces. Dump all vegetables onto a baking sheet.

Step 2

Drizzle olive oil over vegetables, sprinkle seasonings over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings.

Step 3

Bake for 30-40 minutes. Turn vegetables 1/2 way through. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done.