Easy winter root vegetable roast
Just in time for your holiday table! This hearty side is vegan, easy as can be, and full of nourishing nutrients: beta-carotene, prebiotics, potassium, dietary fiber, healthy monounsaturated fatty acids, vitamin C, manganese, magnesium, vitamin B, folate, plant-based iron, and vitamin B6! In short, this dish is sensational for your body and mind, filling, easy, inexpensive, and entirely plant-based!
INGREDIENTS:
1 small delicata squash
1 medium sweet potato or yam
2 small or 1 medium beet
1 small or 1/2 medium yellow onion
1 tbsp extra virgin olive oil
salt, pepper, garlic powder, rosemary, thyme, oregano, crushed red pepper flakes OR seasonings of your choice
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 as a side, serves 2 as a main
RECIPE:
Preheat oven to 385 degrees
Peel the beets and set aside
Halve the squash and remove the seeds
Chop squash, sweet potato, beets, and onion into 1 inch cubes, aiming for them to all be around the same size
Place veggies on a sheet pan
Coat veggies in olive oil
Season with salt, pepper, and seasonings of your choice
Bake for 15 minutes, turning/stirring halfway through
Bake until fork-tender and lightly browned
*Optional: top with vegan parmesan!
Serve as a side dish for your holiday meal, or turn it into a meal on its own by adding a vegan protein (tofu, tempeh, seitan, or chickpeas, for example). You can also turn it into a warm salad by adding garlic-sautéed kale and wild rice, quinoa, or brown rice! Yum!
Did you try this recipe? Leave a comment below! Please share with those you love.
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Happy holidays, everyone! Here’s to 2021!
Warmly,
Sara
