Prep Time: 15mins
Cooking Time: 45mins
2 servings
Busy evening and you still need to make dinner?
This is my go to recipe especially for days like that!
With just 15 minutes of prep and 45 minutes of hands-off cooking, this recipe is a lifesaver for busy professionals or anyone craving a nutritious, warming meal that feels like a comforting embrace.
The optional addition of protein-rich bulgur and mineral-packed tahini elevates this dish from a simple side to a complete, satisfying meal that nourishes both body and soul.
Peel or not peel? It’s up to you! Whether or not to peel the vegetables! Vegetable peels, especially from organic vegetables are super dense in vitamins and minerals and are great way to live more sustainably and zerowaste. 🙂 Just make sure to wash and scrub them well before roasting.
Group the veggies strategically. Some veggies take more time to get cooked, so I recommend using two baking sheets and grouping vegetables with similar cooking times together. Place the beets and carrots on one baking sheet and the rest of the vegetables on the other. Start checking the vegetables after 25 minutes. The vegetables should be soft and browned around the edges.
Don’t crowd the veggies. Another benefit of using two baking sheets is that you’ll have more room to spread out the veggies. If they’re too close together, they’ll steam in the oven and soften without browning. For the best browning (best flavor!), make sure to arrange the vegetables in a single layer on each pan with some space around.
Recipe for Roasted Root Vegetables with Fragrant Herbs
Ingredients
2 beets, peeled and chopped into chunks
2 large carrot, roll cut into chunks
2 parsnips, chopped into chunks
1 Celery root, chopped into chunks
1 medium sweet potato, chopped into chunks
1 big white onion, cut to 4 quarters
1 Whole Garlic head, split the non peeled cloves
Extra Virgin Olive Oil for drizzling
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper
Optional side dish:
I like to eat roasted root vegetables with Bulgur and tahini.
½ cup bulgur
Tahini
Lemon juice
Salt
Optional topping:
I like adding roasted raisins or dried cranberries with chopped nuts like almonds or pine nuts and sprinkle it on top of the dish
Instructions
To make the vegetables
Prepare the vegetables, wash and cut vegetables into the same size chunks. It's up to you if you peel the vegetables or bake it with the skin, just make sure you wash them very well.
Roast, preheat your oven to 220C, roast for 25 to 50 minutes, or until tender and browned around the edges.
Group the veggies strategically, you have 2 Options:
a) You can pre boil the beets (with skin) so they will bake faster or
b) I would make 2 trays, one with beets and carrots and bake them longer than the second tray with the rest of the vegetables, that needs a little bit less time for baking.
Place the vegetables on a tray, drizzle with olive oil, add salt and chopped herbed, mix all well and spread evenly on the tray.
3. Serve with grains like bulgur or as a side dish to your BBQ
To make the side dish
Bulgur, cook according to the cooking instructions on the package, when done I recommend letting it sit with a lid on for 10-20 minutes depending on the size of the grains.
Tahini, mix 3 tablespoons of tahini with ½ lemon juice and salt, mix it with a fork until smooth, add cold water or more lemon juice if it's too thick.
Top with raisins and nuts, roast a handful of raisins and a handful of almonds or pine nuts on a dry pan with salt until fragrant and slightly golden. WHen done, sprinkle on the dish.
Enjoy!
Nutritional Facts (per 1 serving)
Nutritional breakdown estimation for 1 serving
Roasted Vegetables
Calories: 280
Protein: 5g
Carbohydrates: 45g
Fiber: 10g
Sugar: 15g
Fat: 10g
Saturated Fat: 1.5g
Sodium: 300mg
Potassium: 900mg
Vitamin A: 150% DV
Vitamin C: 50% DV
Calcium: 8% DV
Iron: 10% DV
Bulgur (¼ cup cooked):
Calories: 75
Protein: 3g
Carbohydrates: 17g
Fiber: 4g
Tahini (1 tablespoon):
Calories: 89
Protein: 3g
Fat: 8g
Carbohydrates: 3g
Fiber: 1g
Similar Healthy Recepies you might Love!
Beef Winter Stew with Root Vegetables, Chestnuts and Millet
Fall Harvest: Pumpkin Quinoa Salad with Pomegranate & Arugula
Warm Beluga Lentil Salad: A Nutrient-Rich Easy Dinner Recipe
5 Irresistible Quick Healthy Soups Ready in Under 30 Minutes
Boost Your Well-being with a Black Lentil Tabbouleh Salad
Beetroot Hummus: Delicious Way How to Incorporate Beetroots into Your Diet
Comments