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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. 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.
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Course: Roasted vegetables
Cuisine: Healthy
Diet: Vegan, Vegetarian
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6
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

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.

 

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

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