Vegan Maple Roasted Root Vegetables

Vegan Maple Roasted Root Vegetables with Walnuts & Cranberries is healthy & tasty. It is prepared in 60 minutes, so it is good to prepare as a festive side dish or holiday meal. It contains carrots, parsnips, sweet potatoes, beets, red onion, olive oil, pure maple syrup, seasoning, walnuts, dried cranberries, vegan butter, and herbs. Vegan Maple Roasted Root Vegetables with Walnuts & Cranberries is served with vegan lentil loaf, Mediterranean lemon rice, chickpea salad, pumpkin soup, and vegan garlic mashed potatoes. We would easily store these roasted vegetables in the fridge or freezer, so we would easily make them in advance.

STATS:

• Total time: 60 minutes
• Calories: 320 kcal
• Cooking time: 40 minutes
• Diet: Vegan
• Serving: 6
• Course: Side Dish
• Serving size: 1 serving
• Preparation time: 20 minutes
• Cuisine: Mediterranean

INGREDIENTS:

ROASTED ROOT VEGETABLES:

• 2 medium chopped carrots
• 3 tbsp olive oil
• Two chopped parsnips
• 1 tsp garlic powder
• Half tsp ground cinnamon
• Salt and black pepper, to taste
• 2 medium cubed beets
• One red onion
• 2 medium cubed sweet potatoes
• 3 tbsp pure maple syrup
• One tsp dried rosemary

WALNUT-CRANBERRY CRUNCH:

• 1 tbsp maple syrup
• Half cup chopped walnuts
• 1 tsp vegan butter
• Half cup dried cranberries
• 1 tbsp chopped parsley
• One tsp thyme leaves

INGREDIENT NOTES:

CARROTS:

• Utilize fresh carrots to prepare these roasted vegetables, and they will provide natural sweetness, beautiful color & a tender texture. They will also become soft & slightly caramelized during roasting. We would also utilize baby carrots or golden carrots instead if required.

PARSNIPS:

• Include parsnips to provide a naturally sweet & slightly earthy flavor to the roasted vegetables. They will also provide a soft texture and complement the other root vegetables. We would also utilize turnips or extra carrots instead if required.

SWEET POTATOES:

• Add sweet potatoes to prepare these roasted vegetables, and they will provide a creamy texture & natural sweetness. They will also become tender inside & lightly caramelized outside when roasted. We would also utilize butternut squash or pumpkin instead if required.

BEETS:

• Utilize fresh beets to provide an earthy flavor & beautiful color to the roasted vegetables. They will also add nutrients and make the vegetable mixture more colorful. We would also utilize golden beets or extra sweet potatoes instead if required.

INSTRUCTIONS:

1. First, cover the sheet with baking paper and heat the oven to 425°F.
2. Peel the vegetables and cut them evenly into cubes, then cut the red onion into wedges.
3. Toss the vegetables with olive oil, cinnamon, maple syrup, salt, garlic powder, dried rosemary, and black pepper in the bowl.
4. Spread a single layer of vegetables on the sheet and bake them for 45 minutes, turning halfway.
5. Melt vegan butter in a skillet, then stir in chopped walnuts and maple syrup for three minutes.
6. Turn off the flame and mix dried cranberries in the skillet, then put the vegetables on the platter.
7. Lastly, include the walnut-cranberry mixture, parsley, and thyme on top, then serve.

SERVING SUGGESTIONS:

MAIN:

• Vegan Lentil Loaf
• Mushroom Wellington
• Vegan Chickpea Patties
• Vegan Stuffed Bell Peppers

RICE AND GRAIN:

• Mediterranean Lemon Rice
• Garlic Herb Couscous
• Quinoa Pilaf
• Wild Rice with Mushrooms

SALADS:

• Mediterranean Chickpea Salad
• Vegan Kale Salad
• Apple Walnut Salad
• Roasted Beetroot Salad

SOUPS:

• Creamy Vegan Pumpkin Soup
• Roasted Tomato Soup
• Vegan Carrot Ginger Soup
• Butternut Squash Soup

SIDE DISHES:

• Vegan Garlic Mashed Potatoes
• Maple Roasted Brussels Sprouts
• Vegan Green Bean Casserole
• Herb Roasted Cauliflower

TIPS:

• Chop the vegetables into pieces of the same size so they cook evenly in the same amount of time.
• You should keep the pan from getting crowded and arrange the vegetables in a single layer to get better results.
• Add pure maple syrup to improve the flavor and create a delicious glaze.
• Toast the walnuts gently over medium-low heat so they don’t burn.

STORAGE INFORMATION:

FRIDGE:

• Cool the roasted vegetables and put them in a closed box to store for four days.

FREEZER:

• Add the roasted vegetables to a container and freeze for two months.

FAQs:

Is it possible for me to prepare these vegetables ahead of time?

• Yes, you can chop the peeled vegetables and store them a day in advance.

How can I make this dish free of nuts?

• Skip walnuts and utilize sunflower seeds instead for the desired version.

Are these vegetables suitable for serving cold?

• Yes, cold vegetables are ideal to serve chilled with leafy greens and vinaigrette.

Is it a good idea to leave out the maple syrup from the recipe?

• Yes, you can substitute date syrup for maple syrupVegan Maple Roasted Root Vegetables prepared in 60 minutes, & paired with lentil loaf, lemon rice, and garlic mashed potatoes.p, whichever you prefer.

NUTRITIONAL INFORMATION:

Calories: 300 kcal

Net carbs: 43 g

Iron: 1.8 mg

Total carbs: 49 g

Vitamin A: 15,500 IU

Fiber: 6 g

Calcium: 65 mg

Protein: 5 g

Sodium: 180 mg

Potassium: 750 mg