If you are like me, you crave the warmth of nutritious, hearty root vegetables in the fall and winter months.  In the past few weeks, our blog has featured quite a few root vegetable recipes. 

To add to your root vegetable recipe repertoire, I am sharing another favorite of mine, which is my own rendition based off of many similar recipes out there.  This recipe uses only my favorite (and my husband’s favorite) root vegetables, but you can certainly feel free to use a variety, including squash, rutabaga, parsnips, and more.


2 sweet potatoes, peeled and cubed
2 large carrots, peeled and sliced/cubed
4 beets (boiled and peeled), cubed
4 ounces goat cheese
1/4 cup pine nuts
3 sprigs rosemary
2 tbsp extra virgin olive oil
1 lemon
2 tbsp honey
Salt and pepper to taste

Preheat oven to 450 degrees F.  Place cubed sweet potatoes and carrots in a glass baking dish and season with salt and rosemary.  In a separate bowl, combine lemon juice and honey, and drizzle in the olive oil, mixing until combined.  Pour this mixture into the baking dish along with the sweet potatoes and carrots and use your hands to mix and coat all vegetables evenly.  Bake for 30 minutes until the carrots and sweet potatoes soften, turning at least once at the 15-minute interval.  Lower the temperature to 375 and add the beets, pine nuts, and crumbling the goat cheese across the top, cooking for another 10-15 minutes.  Remove from oven, let cool, and enjoy. 

This really is a meal on its own, and the beauty of it is that it is versatile, durable, and able to last the week for reheating at dinner — and also as a pack-and-go lunch!  As a matter of fact, when I made this dish a few weeks ago, the next day I threw it on top of spinach in a Tupperware container and ate it cold as a salad with some balsamic vinegar on top.  (You can always rewarm the root vegetables, too, and add them warm to the salad, which is also tasty!).  I also like to serve my root vegetables with quinoa, either warm or cold.  If you seek another green vegetable besides spinach to accompany, steamed green beans also pair nicely with this dish.  Happy winter-weather cooking!