When I shared my Roasted Sweet Potatoes and Cauliflower recipe, Alison at A Prairie Story left a comment saying that she liked combining sweet potatoes with beets. I did not think I could get away with serving my kids sweet potatoes with beets, so I decided to add a little camouflage, call it roasted root vegetables, and list the ingredients really quickly when asked what was in it. I used a red onion, a purple pepper and blue potatoes to add a little visual distraction. It worked! To my surprise nobody even raised their eyebrows at the beets. Perhaps, I did not give them enough credit…
Ingredients:
1 cup diced onion
2 stalk celery, sliced 
1 carrot, sliced
1 pepper, diced
4 small sweet potatoes, chopped
4 small red beets, chopped
4 small gold beets, chopped
8 small potatoes, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon rosemary
2 teaspoons parsley
Directions:
Preheat oven to 450 degrees. Brush baking dish with olive oil.
Add the vegetables to the baking dish.
Drizzle the vegetables with olive oil. Sprinkle garlic powder, rosemary, and parsley over vegetables. Toss until the veggies are evenly coated with oil and spices.
Bake for 30 – 40 minutes until the vegetables are fork tender.
Thanks Alison for the inspiration! What lengths do you go to get your kids to eat their vegetables?
Looking for more cooking inspiration? Visit Recipe Swap Thursday, Foodie Friday, Vegetarian Foodie Friday, Food on Fridays, Friday Food, Wholesome Whole Foods, Family Food Friday, and Fight Back Friday.
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Melodie says
Purple food! I love it! Those beets are gorgeous! Sorry I am so late in commenting this week, but belated thanks for linking at Vegetarian Foodie Fridays!
Christy says
You know I love beets! But my kids eh, not so much so this is a great recipe! Oh, and I cook lots of different veggies and then mash them and freeze them and put the cubes in all sorts of things from smoothies to muffins to stew!
Prairie Story says
You are a smart cookie!! I find myself shredding carrots and trying have it pass for cheese on things for my 2 year old. Sometimes it works, sometimes it doesn't. LOL. Thank you for sharing and so happy you found a little inspiration in my roast beets and sweet potatotes. ~Alison
Struggler says
I love roasted vegetables, of any kind. And, having just read the next post, they go beautifully with quinoa in a salad, too 🙂
Jeanette says
What a tasty, healthy way to eat a variety of vegetables. Love the color of the beets.
Julie @ Get Healthy Cheap says
Thanks for linking this recipe up at Family Food Fridays! I've been seeing some recipes with beets lately and didn't think I could get away with it either. I'm going to have to give this a try, it looks wonderful! I love the garlic and rosemary! 🙂
Porch Days says
Aren't you clever! Now that there are four of us in the house I'm having trouble finding vegetables that everyone will eat. Maybe I can disguise them like you did!
Nancy
Ann Kroeker says
Oh, you are clever, clever!
It looks great and sounds wonderful–now I just to go to the farmer's market in search of some of those unusual colors, to mix things up a bit.
Thanks for the inspiration…and for joining Food on Fridays.
DandelionHeart says
yummy! I will try this mix of veggies soon. Thanks Alea!
April@The 21st Century Housewife says
What interesting veggies! We had a purple cauliflower this year and I thought that was adventurous, but I love the purple potato and peppers! Your recipe sounds delicious.