Roasted Root Vegetables

Roasted root vegetables make a colourful side dish for meat or fish, or can be eaten over top baby spinach or arugula.

Serves: 4

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 large sweet potato, peeled and cut into small chunks
1 large red beet, peeled and cut into small chunks
1 onion, chopped
1-2 carrots, peeled and chopped
1 tbsp. olive oil
1-2 tsp. dried basil, oregano and thyme
pinch of cayenne pepper
salt and pepper
crumbed goat cheese or feta, to garnish (optional)

Directions

1. In a large bowl toss vegetables with oil, herbs, cayenne pepper, salt and pepper.
2. Transfer to a parchment paper lined baking sheet and bake in a preheated oven at 375 F for 30 minutes, until vegetables are fully cooked. Stir once or twice while cooking.
3. Serve immediately, garnished with crumbed goat cheese or feta cheese.