"It’s time to get back to your roots, starting with these delicious, nutritious, vegan roasted root veggies 🥕carrots & beets!"
Vegan Roasted Root Veggies
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Prep time 10mins
Cook time 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 4 large red and golden beets
- 6 large carrots - regular or rainbow
- 2 tablespoons olive oil
- 1/2 teaspoon coarse sea salt
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
How to Prepare Vegan Roasted Root Veggies
Method
Step 1
Preheat oven to 400º
Step 2
Line 2 baking pans with parchment paper or lightly grease surface of pans.
Step 3
Arrange beets on one pan, in a single layer. Do the same with carrots on a separate pan.
Step 4
Brush beets and carrots lightly with olive oil. Sprinkle with salt.
Step 5
Place carrots in oven at 400º for 15 minutes until just tender. Place beets in oven for 20 – 30 minutes until just tender.
Step 6
Combine balsamic vinegar and maple syrup in small bowl.
Step 7
Brush carrots and beets with vinegar and syrup. Place both pans back into oven for an additional 5-10 minutes, allowing the vinegar/syrup mix to caramelize.
Step 8
Remove from oven.
🥕Cooking Tips for Preparing this Recipe
Step 1
🥕Roasted root veggies make a delicious & nutritious simple side dish. You can pair them with everything from tofu to rice to salads. . .use your imagination! I love to serve roasted root veggies on a bed of vibrant salad greens topped with my yummy creamy Vegan Avocado Basil Dressing.