Baked Harvest Vegetables

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
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 90 Minutes Total time: 2 hr
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  • 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

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
  • Chop the veggies in larger pieces so they don't turn into mush when they cook.
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  • Liz 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?

    • See 1 previous
    • Rozana 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.

  • Mae Duffy Mae Duffy on Oct 01, 2020

    What temp please?

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    • Rozana 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.