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.
2 Comments
John Barrett
July 17, 2014 at 9:09 pmYou 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
October 1, 2015 at 5:11 pmNice 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.