Roasted Root Vegetable Medley

Ingredients

• Carrots

  Raw

  4 medium or 244g

• Potato

  Flesh and skin, raw

  6 potato, large or 2.21kg

• Parsnips

  Raw

  2 parsnip or 200g

• Turnips

  Raw

  1 medium or 122g

• Rutabagas

  Raw

  1 medium or 386g

• Beets

  Raw

  1 beet or 82g

• Balsamic vinegar

  3 tbsp or 48g

• Lemon juice

  Raw

  2 tbsp or 30g

• Maple syrups

  2 tbsp or 40g

• Arrowroot

  Raw

  ⅛ cup, sliced or 15g

• Rosemary

  Spices, dried

  1 tsp or 1g

• Garlic

  Raw

  10 cloves, minced or 30g

• Fennel

  Bulb, raw

  100g

• Onions

  Raw

  1 cup, sliced or 115g

• Celeriac

  Raw

  100g

• Mushrooms

  White, raw

  6 large or 138g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Preheat oven to 375F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
2. In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
3. In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
4. Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.
5. Source: www.forksoverknives.com/recipes/vegan-salads-sides/roasted-root-vegetable-medley/

Similar Foods

• Sheet-Pan Roasted Root Vegetables
• Marinated Vegetable Medley
• Moroccan Root Vegetable Tagine
• One-Pan Root Vegetable Hash
• Penne with Lemon and Root Vegetables
• Roasted Vegetable Couscous