If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
Serves 6 - 8

2 Large Red Beets
2 Potatoes, Yukon Gold, or your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced

For garnish:
2 Teaspoons Capers, optional
¼ Cup Fresh Parsley, chopped

For the Dressing:
¼ Cup Olive Oil
2 Tablespoon Red Wine or Balsamic Vinegar
1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper

Preheat oven to 450 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place them in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender about 1 hour, depending on cut size. Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.

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