Roasted Roots – 'Ekahi Ornish Lifestyle Medicine

Roasted Roots

By robertwalker    

November 7, 2016

Warm up with this colorful, easy combination of roasted root vegetables. Feel free to experiment with other similar vegetables, such as sweet potatoes, turnips, rutabagas, and/or winter squash. It’s important to cut all the roasting vegetables into uniformly sized pieces so that the cooking time will be the same for all. Aim for small, bite-sized chunks or cubes about 3/4 inch in size.

The original recipe appears at

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings


1/2 CUP water

1 medium shallot peeled and roughly chopped

1 TABLESPOON fresh rosemary leaves

or 1 teaspoon dried rosemary, crumbled1/4 TEASPOON fine sea salt, divided

2 CUPS Yukon Gold potatoes unpeeled, chopped

2 CUPS beets peeled, chopped

2 CUPS carrots peeled, chopped


1Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

2In a blender, combine the water, shallots, rosemary, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Blend until smooth

3Combine the potatoes, beets, and carrots on the prepared baking sheet. Add the shallot rosemary mixture. Season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss until well mixed. Spread vegetables evenly over the baking sheet.

4Bake until vegetables are tender and lightly browned, 20–25 minutes. Serve warm.


Nutrition Facts

Serving Size1 Cup
Sodium260 mg
Protein4 grams
Cholesterol0 grams
Sugar11 grams
Total Fat0 grams
Saturated Fat0 grams
Trans Fat0 grams
Total Carbohydrates30 grams
Dietary Fiber6 grams

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