Roasted Root Vegetables | NDSU Agriculture

Ingredients

• 2 carrots
• 1 onion, quartered and layers separated
• 1 medium white potato, diced into ½-inch cubes
• 1 medium sweet potato, diced into ½-inch cubes
• 3 to 4 medium fresh beets, peeled and diced into ½-inch cubes
• 4 teaspoons olive oil, canola oil or other salad oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary