This roasted fall vegetables recipe is loaded with lots of lovely fall colors and flavors. It includes garlic and leeks for their flavor and immune enhancing qualities as well as warming, nourishing root veggies. Feel free to change/substitute the veggies. You can roast almost any vegetable like this and your family will love it! Try it with chopped up kale leaves and let them get a little crunchy. Or just quickly chop up a single sweet potato for yourself — quick, easy, nutritious. Just adjust the time and if using greens, stir them more frequently and watch carefully.
- 2 carrots
- 1 leek
- 2 sweet potatoes
- 3-4 beets
- 3-4 small red potatoes
- sea salt
- 2 garlic cloves
- olive oil
Chop carrots and sweet potatoes into large chunks and place in bowl. Chop beets and red potatoes into chunks and put in separate bowl. Slice leeks into thick slices and set aside.
Sautee 2-3 TBSP olive oil with crushed garlic cloves and sliced leeks over medium heat for 2-3 minutes until fragrant. Pour over beets and red potatoes. Toss together and sprinkle with sea salt. Spread on cookie sheet.
Toss carrots and sweet potatoes with enough olive oil to coat, sprinkle with sea salt and pepper to taste. Spread on cookie sheet.
Bake both at 400 degrees until fork can go easily through all veggies, approx 35 minutes, stirring occasionally.