Zesty Roasted Vegetables

These roasted vegetables are the simplest and tastiest way to get your veggies in. They’re tender on the inside with a rich and zesty flavour in every bite. (Gluten free and Vegan)

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Courses: Appetizers

Difficulty: Beginner

Servings: 4

Ingredients

2 medium beets - peeled and chopped
2 medium potatoes (I used 1 sweet potato and 1 white potato) - peeled and chopped
1/2 fennel- chopped
2 small carrots- peeled and chopped
3 tbsp extra virgin olive oil
1/2 tsp ground pepper
1 lemon zested
1/2 lemon- juiced
1 tsp red pepper flakes
2 tsp balsamic truffle vinegar
1/2 cup nutritional yeast
1/3 cup parmesan (I used Earth Island Vegan Parmesan)
1 tsp asafoetida (aka hing)
1 1/2 tsp paprika
1 tsp cumin powder
1 tbsp honey
2 rosemary stems
3 thyme stems
Salt to taste
Topping: Chopped coriander or dill, squeeze of lemon juice and 1 lemon zested

Instructions

1
Preheat oven to 380F. Add all ingredients to a bowl, mix well and spread onto a parchment lined baking sheet or glass baking pan. Cook for 45-60mins until tender inside. Top with chopped coriander or dill, squeeze of lemon (~1/2 lemon squeezed), and lemon zest.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 382.72kcal

% Daily Value *
Total Fat 15.2g24%
Saturated Fat 3.41g18%
Cholesterol 8.34mg3%
Sodium 663.64mg28%
Potassium 856.58mg25%
Total Carbohydrate 46.39g16%
Dietary Fiber 15.17g61%
Sugars 12.47g
Protein 24.64g50%

Vitamin A 274.17 IU
Vitamin C 47.16 mg
Calcium 227.09 mg
Iron 4.83 mg
Vitamin D 0.06 IU
Vitamin E 2.08 IU
Vitamin K 24.44 mcg
Thiamin 19.34 mg
Riboflavin 19.54 mg
Niacin 113.89 mg
Vitamin B6 19.66 mg
Folate 77.83 mcg
Vitamin B12 15.73 mcg
Phosphorus 198.33 mg
Magnesium 110.18 mg
Zinc 7.14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.