Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 lbs carrots (scrubbed clean and cut lengthwise); 1 lbs parsnips (scrubbed clean and cut lengthwise); 8 oz new potatoes (scrubbed clean and halved); 3 clove(s) garlic (with skin on); 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 tablespoon(s) olive oil ((sub aquafaba for oil-free)); salt & pepper (to taste); 1/4 cup(s) roasted mixed nuts ((or sunflower seeds or pepitas for nut free)); 1/4 cup(s) vegan feta ((store-bought or homemade), optional); 2 tablespoon(s) olive oil ((sub aquafaba for oil-free)); 2 tablespoon(s) fresh parsley (roughly chopped, plus more fo); 1 lemon (juiced (about 3 tablespoons))

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Roasted Root Vegetables

A rustic and comforting side dish, showcasing the natural sweetness of carrots and parsnips, roasted to perfection with aromatic garlic, thyme, and rosemary, all elegantly drizzled with a simple yet flavorful herb dressing. This recipe offers a harmonious blend of earthy and savory flavors that's sure to please the palate.

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Prep Time15

Cook Time50

Total Time1 5

Meal Type: Sides

Special: Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free

Tool: Blender, Oven

Ingredient: Carrots, Potatoes

Servings: 4

Ingredients

1 lbs carrots scrubbed clean and cut lengthwise
1 lbs parsnips scrubbed clean and cut lengthwise
8 oz new potatoes scrubbed clean and halved
3 clove(s) garlic with skin on
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 tablespoon(s) olive oil (sub aquafaba for oil-free)
salt & pepper to taste
1/4 cup(s) roasted mixed nuts (or sunflower seeds or pepitas for nut free)
1/4 cup(s) vegan feta (store-bought or homemade), optional

For the herb dressing:

2 tablespoon(s) olive oil (sub aquafaba for oil-free)
2 tablespoon(s) fresh parsley roughly chopped, plus more fo
1 lemon juiced (about 3 tablespoons)

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
Place the carrot, parsnips, potatoes and garlic cloves into a large roasting pan. Add the rosemary and thyme and drizzle over the olive oil. Now season with salt and pepper, toss everything together. Spread the vegetables into the hot oven to roast for 45-50 minutes, or until fork tender.
To make the dressing, remove the roasted garlic from the tray and squeeze the garlic out of its skin and add to a blender with the remaining dressing ingredients and blend until smooth. If you do not have a blender, mash the garlic with a fork, very finely chop the parsley, and whisk together well in a small bowl.
Drizzle the roasted vegetables with the dressing, sprinkle with the roasted nuts, and the vegan feta cheese, if using. Serve hot.

Notes

Homemade vegan feta: If you wish to make your own homemade feta try this recipe here.

Nutrition

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