Baked Harvest Vegetables

Name: Baked Harvest Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: 1 large sweet potato; 2 white sweet potatoes; 3 yellow beets; 6 large carrots; 1 lb multicolor baby potatoes; 1 bag of yellow baby onions; 1 tbsp cumin; 1 tbsp paprika; 1 tsp nutmeg; 1 tsp garlic powder; Fresh thyme; Fresh rosemary; Herbamare sea salt and cayenne pepper to taste

by Rozana

8 servings

2 hr

As we enter the fall season, I start craving heartier, more filling meals using seasonal veggies such as this baked veggie meal here. All the veggies used are in season and are available in groceries stores or local farmer’s market. It is loaded with starchy vegetables that are loaded with carbs and nutrients. For example, sweet potatoes are rich in fiber, vitamins B and C and is perfect for weight lose and optimizing your gut health. Additionally, carrots are rich in beta-carotene, a compound your body changes into vitamin A, which helps keep your eyes healthy. Further beets are incredible for supporting your digestive system and they’re also known for their anti-inflammatory functions. I enjoyed making and having this meal and hopefully you will enjoy it too.

serve hot with a side of rice or bread

add all spices and herbs

i like using Herbamare seasoned sea salt

peel and chop all your veggies into large chunks

Baked Harvest Vegetables

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Recipe details

Yield 8 servings
Time spent: Prep time: 30 Minutes Cook time: 90 Minutes Total time: 2 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 large sweet potato
2 white sweet potatoes
3 yellow beets
6 large carrots
1 lb multicolor baby potatoes
1 bag of yellow baby onions

Spices

1 tbsp cumin
1 tbsp paprika
1 tsp nutmeg
1 tsp garlic powder
Fresh thyme
Fresh rosemary
Herbamare sea salt and cayenne pepper to taste

Instructions

Chop up all the veggies and add them to a baking dish
Then add all the spices and drizzle with olive oil. Toss up the mix, making sure that the spices are spread up evenly on the veggies.
Cover the dish with tin foil and bake for about 1.5 hours or until tender. Remember to check on the veggies every 30 minutes and flip them so they could cook evenly.
Take out of the oven, let it cool for 5 minutes. Serve hot with bread or rice

Comments

Liz on Oct 01, 2020

Sound amazing!!!! ONE QUESTION - WHY Peel the veggies? Leaving the skins on will provide the nutritional values we all want, right?

5 Reply
- See 1 previous
- Cyndee on Oct 02, 2020
  
  Skin on!
  
  1
- Rozana on Mar 31, 2021
  
  Hi Liz, sorry for the incredibly late reply! I actually agree with you. Most of the time I leave the skin on, I can't remember exactly why I peeled the veggies that time but I totally agree with you.
  
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Mae Duffy on Oct 01, 2020

What temp please?

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- See 2 previous
- Carol Ewing Kelly on Oct 01, 2020
  
  it is usually 350
  
  Like
- Cyndee on Oct 02, 2020
  
  I do on grill 400degrees
  
  Like
- Rozana on Mar 31, 2021
  
  Hi Cyndee, sorry for the late reply. When I made that recipe, my oven had a dial: low, med, hot! I would bake most of my recipes at medium temperature which usually translates to 350 degrees. My current oven has a proper temperature setting and I'll be able to provide more accurate temperatures in my future recipes.
  
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