Roasted Root Vegetables


  • 4 c. zucchini, cut into 1 1/2 – 2 inch pieces
  • 4 c. yellow summer squash, cut into 1 1/2 – 2 inch pieces
  • 4 c. carrots, peeled and cut into 1 1/2 – 2 inch pieces
  • 4 c. sweet potatoes, cut into 2″ pieces
  • 4 c. red beets, peeled and cut into 2″ pieces
  • 2 Tbsp. extra virgin olive oil


  1. Spray a large roasting pan generously with a non-stick cooking spray.
  2. Add the vegetables and toss with the extra virgin olive oil to coat them.
  3. Place in a hot oven – 425 degrees, for 40 minutes.
  4. Remove from oven and gently stir, then return to oven for about 30 minutes more or until the vegetables are nicely browned.
  5. Serve hot or room temperature.
Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Vegetables Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.