Roasted Root Vegetables (vegan, gluten free and soy free)
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Roasted vegetables are a staple for me. When I need an easy meal, I just toss whatever vegetables I have in a glass baking dish along with some spices and throw it all in the oven. This can make a lovely side side for a meal but I often find myself relying on a big bowl of roasted vegetables as an entree. These roasted root vegetables are filling and full of fiber, nutrients and antioxidants. If I want extra protein, I’ll add some tempeh or beans to this recipe.
Roasted root vegetables are great year-round, but they are especially grounding in the winter. In warmer weather I find myself getting most of my vegetables from cool salads and I eat more raw foods. However, in the winter, I want warmth! Root vegetables are in season in the cooler months of the year. They are at their peak during this time. This means they are less expensive, more available and more nutrient dense.
What are your winter go-to recipes? Let me know if you try this one!
Roasted Root Vegetables (Vegan, Gluten Free and Soy Free)
Ingredients
- 1 medium onion
- 2 large parsnips see note
- 3 small sweet potatos or yams see note
- 2 large beets see note
- 10 cloves garlic
- 1.5 Tbsp olive oil
- 1/2 tsp oregano dried
- 3/4 tsp thyme dried
- 1/8 tsp ground black pepper or to taste
- 1/2 tsp salt or to taste
Instructions
- Preheat the oven to 425 degrees F.
- Chop the sweet potatoes, parsnips and beets. Try to keep the size of the pieces as consistent as possible. I chopped them into pieces about 1" x 1/2".
- Cut the onion into large slices and peel the garlic cloves but leave them whole.
- Combine all ingredients in a 9 x 13" glass baking dish. Stir to coat the vegetables with the oil and herbs.
- Roast the vegetables in the preheated oven (425 F) for 45 minutes, stirring every 15 minutes.