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Colorful Roasted Vegetables


  • 1 whole Large Russet Potato - Diced Organic
  • 1 whole Large Orange Sweet Potato - Diced Organic
  • 1 whole Large Purple Sweet Potato - Diced Organic
  • 1 whole Large White Onion - Diced Organic
  • 1 whole Large Red Beet - Diced Organic
  • 1/2 cup Extra Virgin Olive Oil Organic
  • 2 tbsp Powdered Garlic - or 4 Diced Cloves Organic
  • 2 tbsp Italian Seasoning Organic
  • 1 tbsp Real Salt - Vegetable and Salt Seasoning Organic


  • Preheat oven to 350 degrees.
  • Dice each vegetable separately starting with the light colored vegetables then moving to the colored vegetables, with the beet last.
  • After dicing one vegetable, toss it in a mixing bowl and drizzle with olive oil. Toss in seasoning and mix well until all is covered.
    I honestly don't measure the olive oil or seasoning. I drizzle and sprinkle and mix until I see the vegetables are well covered.
  • Lay in row in a large baking dish.
  • Follow the same process with each vegetable.
  • Bake in oven approximately 45 minutes. All the other vegetables will be cooked to a soft texture by the time the beet is still a little firm. Check the firmness of the beet and when it’s cooked enough to your liking, it’s done.
  • Add shredded cheese at this point if you fancy. It will melt easily with the heat of the vegetables. Delicately transfer and slowly mix the vegetables together.