Vegan Perfectly Roasted Root Vegetables
Discover the ultimate recipe for Vegan Perfectly Roasted Root Vegetables—a celebration of hearty flavors and simple preparation. Packed with vibrant carrots, parsnips, red potatoes, sweet potato, and red onion, this dish is infused with aromatic garlic powder, dried thyme, and rosemary. Roasted to golden perfection, each bite delivers a satisfying blend of crisp edges and tender centers, making this vegan side dish or standalone meal a true crowd-pleaser. Ready in under an hour, this recipe uses olive oil to highlight the natural sweetness of the vegetables while enhancing the texture. Garnished with fresh parsley for a pop of color and freshness, it pairs beautifully with a variety of mains or shines all on its own. Whether you’re meal prepping for the week or hosting a dinner, these perfectly roasted root vegetables are a flavorful, nutrient-rich addition that’s sure to impress!
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Recipe Information
Ingredients
- 2 large Carrots
- 2 large Parsnips
- 3 medium Red Potatoes
- 1 large Sweet Potato
- 1 medium Red Onion
- 3 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley
Instructions
Preheat your oven to 425°F (220°C).
Peel and cut the carrots and parsnips into approximately 1-inch pieces.
Quarter the potatoes and sweet potato into similar-sized pieces.
Cut the red onion into wedges and separate the layers.
In a large mixing bowl, combine the carrots, parsnips, potatoes, sweet potato, and red onion.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Sprinkle the garlic powder, dried thyme, dried rosemary, salt, and black pepper over the vegetables. Toss again to ensure even coating.
Spread the coated vegetables evenly on a baking sheet, ensuring they are in a single layer for optimal roasting.
Place the baking sheet in the preheated oven and roast for 20 minutes.
After 20 minutes, gently flip the vegetables using a spatula to ensure even roasting.
Return the baking sheet to the oven and continue roasting for an additional 20 minutes or until the vegetables are tender and golden brown.
Remove the vegetables from the oven and transfer them to a serving dish.
Garnish with fresh parsley before serving.
Serve warm as a side dish or a delicious standalone vegan meal.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 41.1 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4261 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
