Sheet roasted meals are the hit right now because they are so easy to prepare. My Sheet Roasted Root Vegetables and Potatoes Recipe is filled with nutrition and flavor with a variety of root vegetables and potatoes from The Chef’s Garden Best of Season home delivery box.
| Prep Time | 15 minutes |
| Cook Time | 30-40 minutes |
| Passive Time | 30-40 minutes |
| Servings | people |
- 4 beats halved
- 4 parsnips
- 4 kohlrabi halved
- 6 small Sweet potatoes halved
- 8 small potatoes halved
- 4 celery root halved
- 1.5 tsp Apple Cider Vinegar or Balsamic Vinegar
- 1/2 tsp course kosher salt
- 1/2 tsp coarse ground black pepper
- 6 Tbsp olive oil
Ingredients
| |
- Wash vegetables. Peel and chop vegetables, as desired.
- Wash Potatoes and cut in half.
- Combine vinegar, salt, pepper, and olive oil in bowl.
- Coat vegetables with olive oil blend.
- Place olive oil coated vegetables on sheet pan. Roast at 425° for 30-40 minutes or until vegetables are fork-tender.
This is a hearty recipe loaded with nutrition and flavor! The root vegetables provide potassium, folate, manganese, calcium, copper, selenium, phosphatase, and Vitamins, A, B6, C, E, and K to your diet. The sweet and earthy potatoes are loaded with potassium, and vitamins B6 and C.
This recipe is quick and easy to prepare any day of the week. You can peel and chop the day before and marinate overnight. On another sheet, or if there is room on your sheet, you can also add bite-sized chopped chicken to make this an entree.
If you like trying a variety of root vegetables and mini potatoes, check out The Chef’s Garden Home Delivery. They offer a huge variety of vegetables that you can’t find in grocery stores grown fresh in Huron, Ohio and shipped direct from their farm to your doorstep. Read my full review here.