When our son began to eat solid food, we began to prepare a wider variety of vegetables than we had before. As much as we love food, we knew what we liked for veggies and typically stuck to them. So when we trying to make sure that our son got all the nutrients he needed we started to eat more veggies ourselves. One vegetable we began to eat was beets. Growing up my parents often had pickled beets but I was never a huge fan (nor was I really open to trying them). We have boiled beets and roasted them. By far roasting is our favourite. Roasting is my favourite way of preparing most things as it brings out the flavors in a great way! This recipe is delicious. I first saw the idea online somewhere but have made our own changes.
- 2 large size beets, peeled and cubed
- 1 large carrot, peeled and cut in chunks
- 1/2 a large sweet potato or 1 small one, cubed
- 1 TBS olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- Preheat oven to 400 F.
- When cutting the vegetables, I cut the sweet potatoes larger than the beets. The sweet potatoes cooked faster than the beets so this makes it all be cooked at the same time.
- In a glass roasting pan place olive oil and cut vegetables. Mix the vegetables until they are all covered in oil. Sprinkle the basil, oregano and salt and pepper (to taste) on top and mix.
- Place in the oven and roast for 40-45 minutes. Stir halfway through. Keep an eye on your veggies as every oven is different.
We served ours as a side for our weekly chicken. This time we roasted our chicken with rosemary sprigs tucked under the skin of each breast and each leg. I topped it with garlic and a special spice mix Tom has created. It was all delicious.