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 Time10 minsCook Time45 minsTotal Time55 mins

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
  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
  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.

Roasted Vegetables

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