Rootatouille
By: Miarazzo Team | Miarazzo Official
Here's a delicious and simple recipe for roasted potatoes, beets, and carrots using coconut oil. Roasting brings out the natural sweetness of these root vegetables, and the coconut oil adds a lovely subtle flavor.
Prep Time
15 mins
Cook Time
60 mins
Servings
4-6
Category
Side Dish
Ingredients
- 2 each Potatoes (Yukon Golden, Red, or Sweet)
- 2 each Beets (Medium sized)
- 4 each Carrots (Medium sized)
- 3 tbsp Coconut Oil (Melted)
- 1 tsp Salt (to taste)
- 0.50 tsp Black Pepper (to taste)
- 1 tsp Italian Seasoning (to taste)
Instructions
1.) Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. If you have a lot of vegetables, use two baking sheets to ensure they are in a single layer and roast evenly, rather than steam.
2.) Prepare Vegetables: Wash and peel the potatoes, beets, and carrots. Dice the potatoes and beets into approximately 1-inch cubes. Slice the carrots into similar-sized pieces to ensure even cooking.
3.) Toss with Coconut Oil and Seasonings: Place all the diced vegetables in a large mixing bowl. Pour the melted coconut oil over them. Add salt, black pepper, and any optional herbs you're using. Toss everything together thoroughly until all the vegetables are evenly coated.
4.) Roast: Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). Avoid overcrowding, as this will steam the vegetables instead of roasting them.
5.) Bake: Roast for 45-60 minutes, stirring the vegetables every 15-20 minutes to ensure even browning. The vegetables are done when they are tender when pierced with a fork and have caramelized edges. Cooking time may vary slightly depending on your oven and the size of your vegetable pieces.
6.) Serve: Remove from the oven and serve hot as a delicious side dish.
Tips and Variations:
Even Sizing: Cutting all vegetables to a similar size is key for even cooking. Denser vegetables like beets and potatoes might need slightly smaller cuts than carrots.
Sweet Potato: You can easily substitute regular potatoes with sweet potatoes for a sweeter profile.
Garlic & Onion: Add a few cloves of minced garlic or some diced onion to the mix for extra flavor. Add them during the last 20-30 minutes of roasting so they don't burn.
Spices: Experiment with other spices like paprika, cumin, or a pinch of cayenne for a little kick.
Fresh Herbs: If using fresh rosemary or thyme, chop them finely and add them with the other seasonings.
Crispiness: For extra crispy vegetables, ensure they are in a single layer and not overcrowded. If they seem to be steaming, you might need to increase the oven temperature slightly or extend the cooking time.
2.) Prepare Vegetables: Wash and peel the potatoes, beets, and carrots. Dice the potatoes and beets into approximately 1-inch cubes. Slice the carrots into similar-sized pieces to ensure even cooking.
3.) Toss with Coconut Oil and Seasonings: Place all the diced vegetables in a large mixing bowl. Pour the melted coconut oil over them. Add salt, black pepper, and any optional herbs you're using. Toss everything together thoroughly until all the vegetables are evenly coated.
4.) Roast: Spread the seasoned vegetables in a single layer on the prepared baking sheet(s). Avoid overcrowding, as this will steam the vegetables instead of roasting them.
5.) Bake: Roast for 45-60 minutes, stirring the vegetables every 15-20 minutes to ensure even browning. The vegetables are done when they are tender when pierced with a fork and have caramelized edges. Cooking time may vary slightly depending on your oven and the size of your vegetable pieces.
6.) Serve: Remove from the oven and serve hot as a delicious side dish.
Tips and Variations:
Even Sizing: Cutting all vegetables to a similar size is key for even cooking. Denser vegetables like beets and potatoes might need slightly smaller cuts than carrots.
Sweet Potato: You can easily substitute regular potatoes with sweet potatoes for a sweeter profile.
Garlic & Onion: Add a few cloves of minced garlic or some diced onion to the mix for extra flavor. Add them during the last 20-30 minutes of roasting so they don't burn.
Spices: Experiment with other spices like paprika, cumin, or a pinch of cayenne for a little kick.
Fresh Herbs: If using fresh rosemary or thyme, chop them finely and add them with the other seasonings.
Crispiness: For extra crispy vegetables, ensure they are in a single layer and not overcrowded. If they seem to be steaming, you might need to increase the oven temperature slightly or extend the cooking time.
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