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    Home » Recipes » Vegan Christmas Recipes

    Roasted Root Vegetable Medley

    Published: Mar 29, 2011 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables. You can vary the vegetables suggested here; for example, if you prefer not to use beets, use more of one of the other types of vegetables; and if you don't care for parsnips, try golden potatoes.

    Roasted root vegetable medley

    Roasted Root Vegetable Medley

    Oven-roasting brings out the natural sweetness of many vegetables, and this is particularly true in the case of root vegetables.
    5 from 1 vote
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    Course: Roasted vegetables
    Cuisine: Healthy
    Diet: Vegan, Vegetarian
    Keyword: Roasted Root Vegetable Medley, Roasted Root Vegetables
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 150kcal
    Author: Veg Kitchen

    Ingredients

    • 1 large sweet potato peeled, cut in half lengthwise, and sliced
    • 2 medium beets peeled and sliced (use red or golden beets)
    • 1 large turnip peeled, cut in half, and sliced
    • 3 to 4 medium carrots peeled and cut into thick slices on the diagonal
    • 2 parsnips peeled, quartered and cut into approximately 3-inch sections
    • 1 medium red onion quartered and sliced thickly
    • 2 tablespoons olive oil
    • Salt and freshly ground pepper to taste
    • Pinch each: Cinnamon nutmeg
    • Fresh rosemary and/or thyme sprigs to taste optional
    US Customary - Metric

    Instructions

    • Preheat the oven to 425 degrees F.
    • Prepare all the vegetables as directed, making sure to slice everything into fairly even thicknesses. Place in a parchment-lined roasting pan.
    • Drizzle with with the olive oil. Bake for 20 to 30 minutes, stirring every 5 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
    • Season gently with salt and pepper and the optional cinnamon and nutmeg. The veggies will have plenty of flavor of their own; no need to overdo it with seasonings.
    • Transfer to a covered serving container and keep warm until serving, then garnish with fresh rosemary and/or thyme leaves.

    Nutrition

    Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 83mg | Potassium: 573mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10448IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Roasted root vegetable medley - carrots, turnips, beets, parsnips

    • Here are more recipes featuring roasted vegetables.
    • Explore A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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