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)
Yield: 4-5 servings
INGREDIENTS
2 medium beets - peeled and chopped
2 medium potatoes (I used 1 sweet potato and 1 white potato) - peeled and chopped
½ fennel- chopped
2 small carrots- peeled and chopped
3 tbsp extra virgin olive oil
½ tsp ground pepper
1 lemon zested
½ lemon- juiced
1 tsp red pepper flakes
2 tsp balsamic truffle vinegar
½ cup nutritional yeast
⅓ cup parmesan (I used Earth Island Vegan Parmesan)
1 tsp asafoetida (aka hing)
1 ½ 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
DIRECTIONS
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.
Ingredients
Yield: 4-5 servings
INGREDIENTS
2 medium beets - peeled and chopped
2 medium potatoes (I used 1 sweet potato and 1 white potato) - peeled and chopped
½ fennel- chopped
2 small carrots- peeled and chopped
3 tbsp extra virgin olive oil
½ tsp ground pepper
1 lemon zested
½ lemon- juiced
1 tsp red pepper flakes
2 tsp balsamic truffle vinegar
½ cup nutritional yeast
⅓ cup parmesan (I used Earth Island Vegan Parmesan)
1 tsp asafoetida (aka hing)
1 ½ 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
Directions
DIRECTIONS
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.
