Roasted Root Veggies

ca127_hironan4roasted carrots


There is something about Super Veggie Gal’s hair that made me crave roasted carrots right away! I’ve been making these almost daily since we designed her. I cut them small and use plenty of oil so they get that coveted crusty edge. We like to munch on them as if it was popcorn. In the picture below, you will see how I serve them with sauteed greens when we want them as a meal instead of a snack.

veggies sauteed green


Roasted Root Veggies

1 pound carrots, cut small

3 red and golden beets, diced

1 onion, diced

As much garlic as you LOVE, chopped small

1 – 2 tablespoons olive oil

juice of 1 -2 lemons

teaspoon thyme

few generous dashes of mineral salt

Preheat oven to 425 degrees. Mix the lemon juice, thyme and salt in with the olive oil. Then, pour this over all veggies until each piece is evenly coated. Spread out in a baking dish and cook for about 30 minutes or until tender, stirring them and tossing them around halfway through.

Best if served immediately after cooling 🙂

I also like to serve mine over sauteed greens. They add a beautiful vibrant color.



  1. Hi Kristine,
    I missed you and am glad to hear from you again. I have been making these for years and my grown up children still love them done this way. They especially like the parsnips and squash roasted in with the beets etc.
    Hugs Mary

    • Missing you, too, Mary! Now that we have both moved away from AZ I do hope our paths will still cross one day 🙂 We have been on a kick lately and eating these almost daily. Yummmmy

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