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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: Jewish
Servings: 5side portions
Author: Tori Avey
Ingredients
1bunchBeets1 lb., red or golden, trimmed and scrubbed
1Butternut Squash1-2 lbs. peeled and seeded
1largeYampeeled
1largeParsnippeeled
1largeCarrotpeeled
1/2Red Onion
6-8whole Garlic Clovespeeled
3Tbspfresh Thyme Leaves
3TbspExtra Virgin Olive Oil
Sea Salt and Pepper
Instructions
Preheat oven to 425 degrees F. Line a cookie sheet with foil.
Cut all vegetables (except garlic) into 1 1/2 inch chunks.
Toss vegetables in a large bowl with garlic cloves, thyme leaves, and olive oil until evenly coated.
Spread vegetables out evenly on the cookie sheet in a single layer. Sprinkle vegetables generously with salt and lots of black pepper.
Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through
cooking, until vegetables are tender and starting to turn golden. Serve hot.