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- Makes 10 cups
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This simple side dish celebrates root vegetables in all their colorful, flavorful glory. The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables. Serve this vibrant recipe at your Thanksgiving feast, or enjoy it as a side with a warm bowl of soup.
Ingredients
- 4 assorted-color carrots, peeled and cut into 3-inch pieces
- 6 fingerling potatoes, halved if large
- 2 small parsnips, peeled, halved crosswise, and quartered lengthwise
- 1 turnip, peeled and cut into sixths
- 1 rutabaga, peeled and cut into thick wedges
- 1 medium beet, peeled and cut into 1-inch wedges
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons pure maple syrup
- 2 tablespoons arrowroot powder
- 1 teaspoon dried rosemary
- 10 cloves garlic, minced
- 1 fennel bulb, fronds reserved for garnish and bulb cut into 1-inch-thick wedges
- 1 cup pearl onions or 2 small yellow onions cut into 1-inch-thick wedges
- 1 small head celeriac, peeled and cut into large wedges
- 6 large white or cremini mushrooms, quartered
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375°F. 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.
- In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
- 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.
- Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.
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Comments (15)
(4 from 5 votes)The flavor is great but definitely the time was not enough for veggies. More than half of them were still undercooked.
Steaming & then roasting works fine to avoid oil, but the "sauce" part of this recipe got very sticky & chewy in the oven, and I did follow the recipe. Did anyone else experience this? Or is there a suggestion to avoid it?
la cviss0n rend tr0p sucrés; immangéa6lé p0vr m0i
I'm used to eating roasted vegetables, like the ones in this recipe, with meat. What would be a good vegan protein main dish to pair with this with?
How about a roasted portobello Mushroom “filet”
What the heck do they mean by (through beet) (through garlic) :)
They're referring to the number of ingredients you add. For example, you're adding the first six ingredients in the list--all the way down to beets (the sixth ingredient).
While I am a Keto person, I’m always on the lookout for good veggie recipes that are low carb. Short of looking up every ingredient, do any recipes on this site ever include carb counts etc? Because this one looks REALLY good!
la cviss0n rend tr0p sucrés cé né s0nt que dés glucides
Save the steaming water for stock!
Too many steps. Why steam the vegetables first?
What sauce is pictured with this dish?
Hi Karen, that's a vegan creamy dill sauce. I'm not sure of the exact recipe for that one, but I think these two recipes would be good options. Creamy Corn Dressing with Dill and Chives: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/creamy-corn-dressing-with-dill-and-chives/ Easy Vegan Ranch Dressing https://www.forksoverknives.com/recipes/vegan-sauces-condiments/vegan-ranch-dressing/ Thank you, Courtney Davison Managing Editor Forks Over Knives
Says why steaming is necessary in the recipe intro. “The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables.”
Sorry—response meant for previous poster.