Slow roasting brings out the natural sweetness of root vegetables - sweet potatoes, parsnips, and beets. It's a delicious vegan, gluten-free veggie side dish everyone will love. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
Serves: 4
- 5 cloves garlic, thickly sliced
- 2 ½ cups peeled and sliced yams or sweet potatoes
- 2 cups peeled and sliced parsnips, sliced
- 2 cups peeled and sliced beets
- 1 cup sliced onions
- 4 tablespoons sunflower or extra-virgin olive oil
- 1 ½ teaspoons fresh chopped rosemary
- 1 teaspoon sea salt, or to taste
Preheat the oven to 400 degrees F.
Place all the ingredients in a large mixing bowl and stir together. Transfer to a covered baking dish and bake for 1 hour, or until the vegetables are soft.
- Here are more recipes featuring roasted vegetables.
John Barrett says
You state that Beets must be peeled prior to roasting them. I disagree. Your way is messier. I cut off the greens, leaving about 2" of stems. I also leave the root on. I then wrap each beet in Aluminum foil and pop them in the oven. When they are done, remove the foil and let them cool slightly. Then take a paper towel and RUB the skins off, cut off the root and stems, and you're done. Once roasted the skins slip off easily.
Linda Wright says
Nice flavor combination. Picture shows chopped vegetables but instructions say sliced. I would have appreciated some suggestions of what to serve with this dish so that there would be some protein on the plate.