Roasted Spring Veggie Salad
Ingredients
- 1 pound beets (diced)
- 1 pound carrots (diced)
- 1 pound radishes (halved)
- 1 Tbsp. canola or olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Instructions
- Preheat oven to 400˚F.
- Line a sheet pan with foil and set aside.
- In a large bowl, combine oil, salt, pepper and diced vegetables. Stir together until vegetables are well coated.
- Transfer vegetables to lined sheet pan and roast for 30-40 minutes or until
Notes
For consistent cooking, make sure to cut harder vegetables smaller than softer vegetables. Try other root vegetables such as parsnips, carrots, turnips, beets, sweet potatoes, other potatoes, leeks or other onions. Could also include apples or winter squashes. For extra flavor, try adding grated lemon or lime zest, different types of vinegars, chili flakes, chili powder, curry powder or other fresh or dried herbs or spices.