Beetroot and sweet potato casserole


Peel the vegetables, cut them and mix them with oil in a casserole dish - then into the oven, and a wholesome meal is ready. If it has to be quick, we like to opt for oven vegetables - also because almost any vegetable can be used. This variant with root and tuber vegetables is bursting with color variety! You can find this recipe and many more in our Recipe Losbox Everyday Kitchen.

40-60 minutes | for 4 servings


☐ 3-4 potatoes, small
☐ 1 sweet potato
☐ 2 carrots
☐ 2 pieces of beetroot
☐ 1 head broccoli
☐ 1-2 cloves of garlic

Spices & Herbs
☐ Fresh herbs of your choice (e.g. rosemary, thyme)
☐ Spices of your choice (e.g. herb salt, garlic powder, turmeric, cumin)

☐ 1 cup of Greek yogurt for the dip


1. Preheat the oven to 180 °C top/bottom heat.

2. Peel and halve the potatoes and sweet potato and cut into mouth-sized corners. Peel carrots and cut into thick slices. Peel the beetroot and also cut into thick slices. Wash broccoli and chop into florets.

3. Peel the garlic cloves and place them in whole pieces in a large casserole dish along with the chopped vegetables.

4. Drizzle olive oil over the vegetables in the casserole dish and distribute evenly. Season to taste with salt, pepper and spices of your choice. Mix in fresh herbs of your choice.

5. Roast in the preheated oven for approx. 45 minutes.

TIP: Greek yoghurt is a suitable dip for oven-roasted vegetables and is quick to prepare. Mix with spices of your choice - done.

The most important cooking utensils
casserole dish

Did you know already?
This casserole is even more colorful with red or purple carrots!

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