Sheet Pan Roasted Vegetables
I recommend roasting the beets first, separately and then the potatoes and radishes. COOK TIME includes the time to roast the beets. *If you have small red potatoes, you only need to cut them once in half lengthwise.
Prep Time15 minutes mins
Cook Time1 hour hr 25 minutes mins
Total Time1 hour hr 40 minutes mins
Author: Hip Foodie Mom
- 1 lb. small red potatoes cut in half lengthwise and then crosswise*
- extra virgin olive oil
- salt and pepper
- 1/2 lb. radishes with tops trimmed and cut in half lengthwise
- 1 lemon
- 1 to 2 golden beets roasted, peeled and cubed
- fresh parsley
- microgreens
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Scatter the red potatoes all over the baking sheet. Laying some potatoes cut side down. Drizzle with extra virgin olive oil, season with salt and pepper.
Roast the potatoes for about 20 to 25 minutes, or until golden brown. During the last 18 minutes, remove from the oven and scatter on the radishes, laying them cut side down. Drizzle on just a touch more olive oil and salt and pepper. Cut the lemon in half crosswise and squeeze one half of the lemon over the potatoes and radishes. Save the other lemon half for the end right before serving. Place baking sheet back into the oven for the remaining 18 minutes. The radishes should be slightly crisp on the outside but still tender on the inside.
Remove from the oven and immediately add the roasted, cubed golden beets. Toss to mix together. Taste and drizzle with a touch more olive oil if needed. Squeeze a little lemon juice over the top (you only need 1 teaspoon), garnish with fresh parsley and microgreens and serve.