This Vegan Roasted Root Vegetables with Rosemary and Garlic recipe is a warm, comforting side dish perfect for the holidays or a simple weeknight dinner. A colorful medley of carrots, parsnips, sweet potatoes, and beets is tossed in olive oil, garlic, and fragrant rosemary, then roasted to caramelized perfection.
These vegetables are not only visually stunning but also bursting with natural sweetness and earthy flavors. Easy to prepare and full of nutrients, this dish is a must-have for any vegan-friendly table.
Why You’ll Love This Recipe
- Vibrant and Flavorful: The combination of rosemary, garlic, and perfectly roasted veggies is irresistible.
- Healthy and Nourishing: Packed with fiber, vitamins, and antioxidants from root vegetables.
- Customizable: Use your favorite veggies or whatever you have on hand.
- Great for Holidays: A classic side dish that pairs beautifully with any festive meal.
Ingredients
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cubed
- 2 medium beets, peeled and cut into wedges
- 1 small red onion, cut into chunks
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ingredient Breakdown
Root Vegetables
Carrots, parsnips, sweet potatoes, and beets provide a variety of textures, colors, and earthy-sweet flavors.
Rosemary and Garlic
These aromatics elevate the dish with their bold, fragrant notes, complementing the natural sweetness of the vegetables.
Olive Oil
Coats the vegetables, helping them roast to golden perfection while enhancing flavor.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Vegetables
- Wash, peel, and chop the vegetables into uniform sizes to ensure even roasting.
Step 3: Season the Vegetables
- In a large mixing bowl, combine the chopped vegetables, olive oil, minced garlic, rosemary, salt, and pepper. Toss until the vegetables are evenly coated.
Step 4: Roast the Vegetables
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized on the edges.
Step 5: Serve
- Transfer the roasted vegetables to a serving platter. Garnish with additional fresh rosemary, if desired. Serve warm.
Picture Gallery
Tips and Variations
- Add More Vegetables: Include Brussels sprouts, potatoes, or butternut squash for variety.
- Make It Spicy: Add a pinch of red chili flakes for a subtle heat.
- Citrus Twist: Squeeze fresh lemon juice over the roasted vegetables before serving for a bright finish.
- Make Ahead: Chop the vegetables a day ahead and store them in the fridge. Toss with oil and seasonings just before roasting.
- Storage Tip: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven for best results.
Nutritional Information (Per Serving – 1 of 4)
- Calories: 180
- Protein: 2g
- Carbohydrates: 24g
- Fat: 8g
- Fiber: 5g
- Vitamin A: 250% of the daily value
- Iron: 6% of the daily value
This dish is low in calories and rich in nutrients, making it a wholesome side that’s as nourishing as it is delicious.
Conclusion
These Vegan Roasted Root Vegetables with Rosemary and Garlic are a simple yet stunning addition to any meal. Their caramelized edges, tender centers, and fragrant herb and garlic flavors make them a crowd-pleasing favorite for both casual dinners and festive occasions.
Have you tried this recipe? Share your experience and variations in the comments below! Don’t forget to post your roasted veggie creations on social media and tag us—we’d love to see how you make this dish your own.
Frequently Asked Questions
1. Can I use frozen vegetables?
While fresh vegetables are recommended for the best texture, frozen root vegetables can work. Roast them directly from frozen, increasing the cooking time by 5-10 minutes.
2. How do I prevent the vegetables from sticking?
Use parchment paper or a non-stick baking sheet, and ensure the vegetables are well-coated in oil.
3. Can I make this oil-free?
Yes! Toss the vegetables with vegetable broth or aquafaba (chickpea brine) instead of oil.
4. What pairs well with this dish?
Serve alongside a vegan roast, stuffing, or lentil loaf for a complete holiday meal.
5. How do I reheat leftovers?
Reheat in the oven at 375°F (190°C) for 10-12 minutes to maintain their crispy edges.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.