Oven Roasted Vegetables

I get so excited when I find new vegetables to try! I was in The Fresh Market (my absolute favorite place in the world) last week and came across golden beets. I love beets but have never heard of golden beets. I quickly scooped up a couple of golden beets and a couple regular beets, along with some fresh asparagus.

Cooking any type of root vegetable in the oven seems to make them so much better. They are a great option for meal prepping because they do great in the fridge for a couple of days. You can experiment with different vegetables; carrots, beets, turnips, asparagus, potatoes and even rutabagas.

I will tell you…red beets are messy! They will dye your hands pink and any other vegetable around them as well. But, they are so good and full of immune boosting vitamin C, fiber, potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys and pancreas).

beets chopped.jpg

This isn’t so much of a recipe…just more of a process. It is very flexible, so try differet vegetables and different olive oils and fresh herbs.


2 Golden Beets – diced into fairly large chunks

2 Red Beets – diced into fairly large chunks

1 Bunch of Asparagus – trim off the ends

2 TBSP Olive Oil

Salt & Pepper


Mix all chopped vegetables together with olive oil and salt & pepper. Spread out on a baking sheet (easier to clean if you line with foil). Bake at 400 for about 15 to 20 minutes until golden brown.