Rosemary Roasted Root Vegetables

Vegan Rosemary Roasted Root Vegetables is a simple dish. We combine most of the root vegetables like parsnips, beets, potatoes, & carrots. Every vegetable gets soft easily in the oven and crisp on the corners. Rosemary fills your kitchen with the herbal aroma, and all the spices provide the delicious savory flavor in the dish. These Vegan Rosemary Roasted Root Vegetables get prepared in less than an hour. This makes them perfect to prepare for holiday tables or busy days. This recipe is easy to prepare and very versatile, so we can pair it with lots of main dishes as well.

STATS:

• Calories: 180 kcal
• Preparation time: Fifteen minutes
• Portion size: One cup
• Cooking time: 40 minutes
• Cuisine: American
• Total time: 55 minutes
• Course: Side dish
• Diet: Vegan
• Serving: 4

EQUIPMENT:

• Parchment paper
• Cutting board
• Mixing bowl
• Sharp knife
• Measuring spoons
• Large baking sheet

INGREDIENTS:

• Salt
• 2 large carrots
• 1 teaspoon garlic powder
• 2 medium potatoes
• ½ teaspoon smoked paprika
• 2 parsnips
• 1 teaspoon onion powder
• Black pepper
• 1 large beet
• Two tbsp. olive oil
• 1 tablespoon fresh rosemary

INGREDIENT NOTES:

CARROTS:

• Roast the carrots well and turn sweet in the oven. They don’t retain their shape and mix properly with other vegetables. Use firm carrots that have smooth skin to provide the best texture. We have to use large carrots so they bear roasting time properly.

POTATOES:

• Use the potatoes to add bulk to the dish. It adds the bulk which makes it satisfying. Yukon gold or red potatoes roast well than other varieties. They get creamy from the inside and crisp from the exterior. Roast the potatoes with the skin for the extra fiber content in the dish. Make the even-sized cubes so they cook uniformly.

PARSNIPS:

• Parsnips provide a light, sweet flavor. These roast fast and provide a variation in taste. They get soft but not mushy if we slice them into equal size. Choose the medium-sized parsnips over the large ones; the middle part is woody.

BEETS:

• These are added to include earthy taste & hue in the dish. Make the small slices of the beets because they take a lot of time. Wear the gloves while handling the beets because they stain the hands. It provides a deep flavor as it balances the sweet taste of parsnips and carrots.

INSTRUCTIONS:

1. We preheat the oven to 425 degrees F.
2. Put the parchment on the baking tray.
3. Include all the vegetables in the big mixing dish.
4. Drizzle the oil on the veggies.
5. Include the onion powder, salt, rosemary, garlic powder, black pepper, & smoked paprika.
6. Mix everything till the vegetables get coated properly.
7. Add the vegetables in one layer in sheet & roast for 20 minutes.
8. Mix the vegetables and roast for another twenty minutes till they are golden.
9. Serve the dish.

SERVING SUGGESTIONS:

• Serve these vegetables with vegan gravy for a filling dinner.
• We pair these vegetables with salad, lentil loaf, or tofu.
• Include these roasted veggies in the bowl with brown rice or quinoa.
• Drizzle the balsamic glaze for an additional taste.

TIPS:

• Slice the vegetables into the same size for uniform cooking.
• Don’t add lots of vegetables to the pan; otherwise, they get steamed instead of being roasted.
• Include the rosemary to add a strong taste.
• Add the smoked salt to add a deep flavor to these vegetables.

STORAGE INFORMATION:

FRIDGE:

• Put the remaining in the covered dish and stock for four days.

FREEZER:

• Add these vegetables to the bag and freeze for two months.

FAQs:

Will we use different varieties of vegetables?

• Yes, use rutabaga, sweet potatoes, or turnips instead of or along with them for the different flavor profile.

Can we air fry these vegetables?

• Yes, air fry them at 380 degrees F for 18-22 minutes and shake them in between for even cooking.

NUTRITIONAL INFORMATION:

Calories: 180 kcal

Net carbs: 18 g

Iron: 1.3 g

Total carbs: 23 g

Vitamin A: 620 g

Fiber: 4 g

Calcium: 38 g

Protein: 3 g

Sodium: 220 g

Potassium: 510 g

Serving size: 1 cup

Serving: 4