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More Thanksgiving recipe testing. Save this one if you want a no-fuss vegetable side idea. 

This one is full of all the fall flavors- parsnips, beets, sweet potatoes. This is a just a guideline. If you have more carrots or no beets, the recipe will work just as well. The most important thing is just to cut the veggies into relatively the same size and thickness so that they cook and soften at the same time. 

I made this today so I can have these roasted veg for healthy meals for the week. I love mixing roasted veggies with lentils and a whole grain or quinoa for a quick lunch. A simple squeeze of lemon and olive oil can dress the bowl and make it feel really special. 

Why you’ll love it: 

• Adding a little water early on keeps vegetables moist and prevents them from getting leather-y or drying out too much
• It tastes even better the next day as the flavors combine
• If you love fall produce, this is one of the best ways to prepare them
• Set it and forget it… the oven does all the work so you can work on other things

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Roasted Root Vegetables

Ingredients (6 servings):

• 3-4 parsnips
• 3-4 carrots
• 3 beets
• 1 sweet potato
• 5 garlic cloves, peeled, left whole
• 3 sprigs fresh rosemary
• 5 sprigs fresh thyme
• 1 Tbsp. red wine vinegar
• 1-2 Tbsp. olive oil
• ½ tsp. salt
• few cracks of black pepper
• ¼ to ½ cup water

Directions: 

1. Preheat oven to 400 F. 
2. Peel and cut all your veg into ½” pieces. Try to keep them all relatively the same size for the same cooking times. Keep the trimmings from your veg to make veggie broth later. (I store trimmings in a ziplock bag in the freezer). 
3. Place all cut vegetables in a 13”X9” baking tray and toss with red wine vinegar, olive oil, salt and pepper. Toss in the whole garlic cloves and the sprigs of rosemary and thyme. Toss all together and then add the water. Add just enough water to come up ¼” in the pan. 
4. Cover the baking dish with foil and place in the middle of the oven for 30-40 mutes, or  vegetables are fork tender. Then, remove the foil from the pan and cook another 20 minutes, or until some edges start to brown and get crispy. Not all veggies will brown, that’s okay. 
5. Let cool and then store in an airtight container for up to 5 days. It gets even better the next day. So, you can make this a day ahead for Thanksgiving. Heat it 20 minuets in a 350 F to serve. Garnish with parsley and cut lemons. 

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More vegan recipes: 

• Greek Island Lentil Salad | Longevity Diet
• Jose Guevara’s Gallo Pinto | Costa Rican Rice and Beans
• Pantry-Style Street Noodles (Malaysia/Indonesia)
• Forever Young Minestrone Soup
• 5-ingredient Hummus

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