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Perfect Roasted Root Veggies

Vibrant colors, nutrient-dense veggies, and a beautiful citrus flavor make this the perfect one-pan dish that showcases the beauty of nature.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 people

Ingredients
  

  • 2 lbs potatoes , cut into bite size pieces I used purple potatoes here
  • 3 large red or stripped beets, sliced
  • 1 medium squash, peeled, cut into chunks i used delicata squash
  • 2 medium cipolline onions, cut into quarters
  • 1 head garlic, separated and peeled
  • 1 large blood orange or red grapefruit
  • 1 handful rosemary
  • 1 handful thyme
  • 3 tbsp avocado
  • 1 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Wash and cut up all the root veggies. I like to cut them in bite sizes or under 1" thick to help with the cooking time (thicker cut veggies may take a bit longer).
  • Spread out the root veggies evenly around the tray. Scatter garlic and herbs around the tray.
  • Cut the orange/grapefruit in half. Squeeze one-half over all the veggies and the other half I cut into wedges and place around the pan.
  • Then I put a good lug of oil and vinegar all around the veggies, push it around with a wooden spoon to ensure they get coats. Sprinkle salt and pepper and bake for 30-45 minutes. I like to push them around with the spoon every 15 minutes.