This Roasted Potatoes, Carrots and Beets recipe is the perfect way to roast your root vegetables. Seasoned with balsamic vinegar and rosemary.
These roasted veggies might be one of my favourite things I have ever made.
That is, in the savoury creations I have made.
I made these veggies 3 times in the past week, because once I get obsessed with something, I will keep making it. I don’t even get sick of it. And since I bought a 10 lb bag of beets, a 10 lb bag of carrots and two 10 ob bags of potatoes, I think I am doing myself a favour.
We first start with one of my FAVOURITE flavour combos: olive oil and balsamic vinegar.
Seriously, it is so good. As a kid, I used to make a mixture of half olive oil, half balsamic vinegar and dip french bread in it. It was my after school snack, and it was truly magical.
For these veggies, it isn’t half and half because we need a lot more olive oil to help with the roasting process, but I urge you to try the olive oil/balsamic vinegar thing with your bread. LIFE CHANGER!
Next up, cut up your veggies.
You guys.This is honestly the hardest step of this entire recipe. And it really isn’t hard: just a little time consuming.
You could use nugget potatoes and cut them in half if you have them, but since I wanted to use up at least SOME of the potatoes I have in my pantry, I cut full sized white and red potatoes into 1 inch cube like pieces.
Mix your veggies with the olive oil and balsamic mixture, and dump it into a baking sheet.
Now for my favourite part. When you go from this:
To the roasted version (see picture below!). When I make a pan full of this for me and John as a side, we will split it between us. No leftovers. The main dish has nothing on these roasted veggies. I will rather finish these roasted veggies than my usual chicken/pork that I make along with them.
I guarantee, once you make this once, you won’t want to stop making it. Try it, you won’t regret it.
And if in fact you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Roasted Potatoes, Carrots and Beets
Ingredients
- 1 large white potato, cut into 1 inch cubes
- 3 small red potatoes, cut into 1 inch cubes
- 3-4 medium carrots, peeled and cut into 1 inch pieces
- 1 medium onion, cut into wedges
- 3 medium beets, peeled and cut into 1 inch pieces
- 3 Tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 tsp dried rosemary
- 1 tsp dried parsley
Instructions
- Preheat the oven to 400˚F.
- In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
- In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
- Pour your vegetables on a rimmed baking sheet, and spread them out so that they are in one layer.
- Roast the vegetables in the preheated oven for 20 minutes. Remove to stir, and return to the oven to cook for another 20-25 minutes.
Oh my gosh I love roasted vegetables and seasoning it with the balsamic vinegar, olive oil and herb combination sounds absolutely heavenly. I am going to love trying this out 🙂
It is so good! I hope you do!
Would you suggest boiling the beats(from garden) or potato’s before chopping and roasting?
I have never boiled them, and they taste great without the extra effort 😉
LOVE roasting veggies! My favorite way to prepare them at this time of the year. Yours look SO GOOD! I’d eat the entire batch for dinner. 🙂
Me too! I basically eat the whole batch too 😉
I STILL love dipping bread in olive oil with balsam!! It’s one of my fave things to eat haha. Roasted veggies are so yummy, you forget you’re even eating something healthy!!
I just haven’t bought balsamic vinegar in sooo long! It is so good!
roasted veggies are the best!! i usually just do olive oil and balsamic, but rosemary and parsley are super good too (:
It is such a good combo!
OK, true confession time – I’ve never been a fan of beats but I’m so intrigued by your recipe, I’m willing to give them another chance. Your recipe looks and sounds really friggin delicious!
They are SO good with all of the other roasted veggies! You should definitely give it a try!
Roasting veggies with olive oil and balsamic mixture, sounds perfect …
It is one of my favourite ways to make them 😉
First of all – YES to olive oil and balsamic vinegar with bread!! SOOOOO good, right?? And YES to roasted veggies! I can see why you had them so much lately. Roasting is my favourite way to enjoy them and I love the combo of all three here 🙂
Right?? I haven’t met anyone who likes it, but I am glad people on the internet get me 😉
My favourite way too. So easy to make!
Yep, I totally get the obsession, I could eat this all the time and yes to balsamic and olive oil, its the perfect dipping sauce 😀
I thought I was crazy! No one I knew did that!
Such a great combination of ingredients, Cathleen! Love your creation and I will definitely give it a try! 😉
I hope you do! It is one of my favourite ways to make veggies!
My husband says yuck, beets taste like mud, so I bought the ones colored like potatoes! I want to add parsley, smoked sausage, some other veg that I bought, I can’t remember! What do you think? Any suggestions? TY!!!
I think that sounds amazing! This recipe is super versatile, so add in what you have!!
What an incredible feast for harvest! Thank you!
It’s one of my favourite things to make 🙂
Just roasted the veggies and sneaked a taste before serving. Absolutely delicious. Not sure I’ll ever tire of these.
This is probably one of the recipes I make most often. I am so glad you like it!! 🙂
Going to make tonight… looks great as I usually roast veggies. But really not keen on beets. Can ipre- marinate these like I usually do with my other roasting veggies? I find it just makes flavor that much better 🙂 and hopefully we will all like the beets too!
Thank you!
Yes you can!! Let me know how it goes! 🙂
Tasted great! Little watery… so had to mop up some of that before baking(think that was the beets???) And wouldn’t put as many onions in next time(family aren’t really onion fans) I also roasted Kabocha squash along side and added together at end… fantastic!! And yes the beets were good for those of us that don’t normally eat beets, thank you 😁
Yay! I am so glad you liked it!
If I batch bake these veg is it something that could be frozen and reheated? Sounds delicious.
I have never tried doing that, but perhaps? However I am not sure it would keep the same texture.
I made them today and they were amazing! Thank you
I am so glad you liked them!!