I've made roasted root vegetables before. I will make them again. And again. For this batch I used all of the "leftovers" from my garden-- you know, the roots that get forgotten about until the ground freezes and then you say "Crud! I need to dig those up!"
Root vegetables have wonderful nutrient values, they can be stored for a very long time, and they often cost less than other vegetables. Slowly baking them creates a fantastic sweet flavor. If you plan on roasting other vegetables with your roots, such as asparagus or broccoli, add them about halfway through cooking.
Easy Roasted Roots
2 cups carrots, sliced into circles or sticks, ~1/2" thick
2 cups beets (I used baby beets), sliced into circles or chunks, 1/2" thick
1 Tbsp olive oil
2 tsp vegetable seasoning
1/4 cup fresh herbs of choice (I used Italian parsley), chopped for garnish
Preheat oven to 400 degrees. Toss carrots and beets (and/or other roots of your choice such as parsnips) with olive oil. Place onto a baking sheet and sprinkle with vegetable seasoning. Bake for ~40 minutes or until tender (but not mushy).
Remove from oven and allow to cool for 5 minutes prior to serving. Garnish with herbs and enjoy!
Nutrition Info per 1/2 cup: 98 calories, 3.4 g fat, 2 g protein, 11 g carbohydrates, 4 g fiber