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Roasted Harvest Vegetables

The TENA Kitchen Recipe

Roasted Harvest Vegetables


  • 4 Carrots, peeled, cut into fingers
  • 2 White potatoes, peeled, cut into chunks
  • 2 Beets, peeled, cut into chunks
  • 1 Sweet potato, peeled, cut into chunks
  • 3 tbsp Canola oil
  • 1 tsp Salt


  1. Preheat oven to 375°F.
  2. Add all vegetables to a large bowl and toss with oil and salt.
  3. Put vegetables in a 9-inch square baking dish. Cover with aluminum foil. Bake for 50 minutes.
  4. Remove from oven and remove aluminum foil. Stir vegetables. Return to oven, uncovered and bake for another 20 minutes or until vegetables are tender.