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Roasted Root Vegetables

This recipe is simple, unprocessed, vegan, gluten free, and full of flavor. It’s also really adaptable; you can use any combination of root veggies you like.

Course Side Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 5 side portions
Calories 183 kcal
Author Tori Avey

Ingredients

  • 1 bunch Beets 1 lb., red or golden, trimmed and scrubbed
  • 1 Butternut Squash 1-2 lbs. peeled and seeded
  • 1 large Yam peeled
  • 1 large Parsnip peeled
  • 1 large Carrot peeled
  • 1/2 Red Onion
  • 6-8 whole Garlic Cloves peeled
  • 3 Tbsp fresh Thyme Leaves
  • 3 Tbsp Extra Virgin Olive Oil
  • Sea Salt and Pepper

Instructions

  1. Preheat oven to 425 degrees F. Line a cookie sheet with foil.
  2. Cut all vegetables (except garlic) into 1 1/2 inch chunks.
  3. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and olive oil until evenly coated.
  4. Spread vegetables out evenly on the cookie sheet in a single layer. Sprinkle vegetables generously with salt and lots of black pepper.
  5. Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through
  6. cooking, until vegetables are tender and starting to turn golden. Serve hot.

Recipe Notes

Kosher Key: Pareve, Kosher for Passover