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.
Servings: 5 side portions
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
- 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.
Notes
Kosher Key: Pareve, Kosher for Passover
Nutrition
Calories: 183kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 792mg | Fiber: 5g | Sugar: 7g | Vitamin A: 18565IU | Vitamin C: 43.5mg | Calcium: 111mg | Iron: 2.3mg