Roasted Root Vegetable Medley (vegan)
Printed from Inclusive Kitchen — Roasted Root Vegetable Medley
Roasted root vegetables are a delightful way to celebrate the earthy flavors of the season. This vegan medley features a vibrant array of carrots, parsnips, sweet potatoes, and beets, all caramelized to perfection in the oven. Each bite offers a sweet and savory experience, making it a versatile side dish or a hearty main course when paired with grains or legumes. Plus, it’s a great way to sneak in some extra nutrients while keeping your meal plant-based.
Historically, root vegetables have been a staple in various cuisines around the world, particularly in colder climates where they can be stored for long periods. From the humble potato to the colorful beet, these vegetables have nourished generations. Roasting them enhances their natural sweetness and brings out a depth of flavor that can elevate any meal. And let’s be honest, who doesn’t love a dish that practically cooks itself while you sip on a glass of wine?
To prepare this medley, you’ll need a variety of root vegetables, olive oil, and a few simple seasonings. The key to achieving that perfect caramelization is to ensure the vegetables are cut into uniform pieces, allowing them to cook evenly. Don’t be afraid to experiment with different herbs and spices; rosemary and thyme pair beautifully with these earthy flavors. Just remember, if you can’t find a vegetable, it’s probably hiding in the root cellar, waiting for its moment to shine!
Ingredients
- 2 medium carrots
- 2 medium parsnips
- 2 medium sweet potatoes
- 2 medium beets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that golden-brown caramelization on the vegetables.
- Wash and peel the carrots, parsnips, sweet potatoes, and beets. Make sure to remove any dirt or blemishes, as these can affect the flavor.
- Cut the vegetables into uniform pieces, about 1-inch cubes. This ensures even cooking; if they’re all different sizes, some will be overcooked while others are underdone.
- In a large mixing bowl, combine the chopped vegetables with olive oil, salt, black pepper, rosemary, and thyme. Toss well to coat all the pieces evenly.
- Spread the vegetable mixture in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of roasting.
- Place the baking sheet in the preheated oven and roast for 25 minutes. Halfway through, give the vegetables a good stir to ensure they brown evenly.
- After 25 minutes, check for doneness. The vegetables should be tender when pierced with a fork and have a nice golden color.
- If they need more time, continue roasting for an additional 10-15 minutes, checking periodically. You want them to be caramelized but not burnt.
- Once done, remove the baking sheet from the oven and let the vegetables cool for a few minutes. This allows the flavors to settle.
- Taste and adjust the seasoning if necessary, adding more salt or pepper to your liking. A little extra seasoning can make a big difference!
- Serve the roasted root vegetable medley warm as a side dish or over a bed of grains for a hearty vegan main. Enjoy the colorful presentation!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, as microwaving can make them soggy.
Nutrition (per serving)
- Calories: 180
- Carbs g: 40
- Protein g: 3
- Fat g: 5
- Sugar g: 10
