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Vegan Roasted Root Veggies

February 5, 2020 by Connie Edwards McGaughy 4 Comments

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Vegan Roasted Root Veggies 🥕 It’s time to get back to your roots, starting with these delicious, nutritious caramelized roasted carrots & beets topped with our bright & creamy vegan avocado basil dressing. Oil-free option. GF.

Roasted carrots and beets served on a plate with romaine, red cabbage, vegan avocado basil dressing and pomegranate seeds.

There’s nothing quite like the gorgeous colors & flavors of rainbow carrots and red & golden beets – roasted to perfection!

Vegan Avocado Basil Dressing

I love loading up a plate with vibrant salad greens and caramelized vegan roasted veggies, topped with my creamy, yummy Vegan Avocado Basil Dressing!

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

Vegan Avocado Basil Dressing

We had the roasted root veggies with avo basil dressing the other night. It was fantastic!! Cindy T.

Rainbow carrots and red & golden beets. Such amazing colors!

What are Root Vegetables?

Root vegetables are basically edible plant parts that grow underground. Some are ‘true roots’ or taproots, others are bulbs, corms, rhizomes, and tubers. So while not all of them are actually ‘roots’, tubers – like potatoes and yams – are still considered root vegetables. Likewise, ginger, turmeric, ginseng, and arrowroot – all rhizomes – grow underground. Carrots, parsnips, radishes, daikon, turnips, rutabagas, jicama, are ‘true roots’ or taproots.

rainbow carrots and beets
sliced rainbow carrots

Are Root Vegetables Healthy?

Eat your carrots! 🥕According to the Harvard Health Letter, root vegetables are packed with nutrients and complex carbohydrates (the good kind). Root vegetables are also low in calories and high in antioxidants. Each type of veggie offers different amounts of vitamins and minerals. For instance, carrots are high in vitamin A. Turnips are loaded with calcium. Russet potatoes are great sources of potassium.

For those of us who prefer whole food plant-based diets, enjoying starchy root veggies like potatoes and yams is a great way to help with weight loss. They help stave off hunger by making you feel satisfied (so long as you don’t load on lots of butter or oils). Nibbling on carrots with hummus is one of my favorite afternoon snacks. 🥕A cup of raw carrots sticks has only 50 calories. Now that’s something to root for!

What does Eating the Rainbow mean?

One of the many things I LOVE SO MUCH about being vegan is enjoying the beautiful colors of the fruits and veggies I eat every day. Our plates look like painters palettes. Vibrant greens of every shade, brilliant tomato and pepper reds, deep eggplant purples, bright lemony yellows, radiant oranges, berry blues.

Take a look at the astounding array of colors when you visit a farmers market or the produce department in your neighborhood grocery store. The beautiful hues contained in all of those gorgeous fruits and veggies are the nutrients of life. When you hear your doctor suggest that you “Eat the rainbow”, that means that you should create a colorful, multi-hued plate for yourself at every meal. By doing so, you are ensuring that you are consuming a variety of healthy, nutrient-filled foods. You might like to take a look at this pamphlet by The American Heart Association about “Eating the Rainbow”.

roasted root vegetable

How to Serve Roasted Root Veggies

I love preparing vegan roasted root veggies! There are endless ways you can enjoy them. They’re the perfect companion to braised tofu, or as a bright addition to a bowl of quinoa and steamed veggies. How about creating the ultimate vegan appetizer or starter? Simply add them to our fabulous Vegan Mediterranean Roasted Veggies on a platter! My favorite way to enjoy roasted root veggies is on a salad. Top off your salad with a drizzle of my creamy yummy Vegan Avocado Basil dressing. It’s amazing on vegan roasted root veggies!

You can find the recipe for Vegan Avocado Basil dressing HERE

🥕Want to prepare this recipe without oil? See my notes in the recipe below for an oil-free option.

roasted root veggies
Yum

very vegan 🌱very good!

roasted carrots and beets on a bed of romaine and red cabbage, tooped with vegan avocado basil dressing

Vegan Roasted Root Veggies

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 171kcal
Author: Connie🥕
Return to your roots by enjoying the gorgeous colors and flavors of roasted rainbow carrots & red and golden beets.
Print Recipe

Equipment

  • veggie peeler
  • 2 baking sheets
  • Parchment paper (optional)
  • Chef's knife
  • paring knife
  • basting brush

Ingredients

  • 4 large beets red and golden – washed, peeled, cut into bite-size wedges
  • 6 large carrots rainbow variety or regular – washed, peeled, cut into 1/2" rounds
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp sea salt coarse
  • 2 tbsp balsamic vinegar
  • 2 tbsp maple syrup

Instructions

  • Preheat oven to 400º
  • Line 2 baking pans with parchment paper or lightly grease surface of pans.
  • Arrange beets on one pan, in a single layer. Do the same with carrots on a separate pan.
  • Brush beets and carrots lightly with olive oil. Sprinkle with salt.
  • Place carrots in oven at 400º for 15 minutes until just tender. Place beets in oven for 20 – 30 minutes until just tender.
  • Combine balsamic vinegar and maple syrup in small bowl.
  • Brush carrots and beets with vinegar and syrup. Place both pans back into oven for an additional 10 minutes, allowing the vinegar/syrup mix to caramelize.
  • Remove from oven.

Notes

🥕Roasted root veggies make a delicious & nutritious simple side dish. You can pair them with everything from tofu to rice to salads. . .use your imagination! I love to serve roasted root veggies on a bed of vibrant salad greens topped with my yummy creamy Vegan Avocado Basil Dressing. You can find the recipe for Vegan Avocado Basil dressing HERE
🥕Oil-free – To prepare these veggies without oil, I suggest steaming the carrots for 3-5 minutes prior to roasting. Just until they are slightly tender. Follow the directions on the recipes, simply omitting adding oil. 

Nutrition

Calories: 171kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 387mg | Potassium: 841mg | Fiber: 7g | Sugar: 20g | Vitamin A: 12088IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg
Tried this recipe? I love to see your photos!Mention @thecarrotunderground or tag #thecarrotunderground!

⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!

Filed Under: Appetizers, Brunch, Dinner, Entree, Fall, Fathers Day, gluten-free, Homepage Slideshow, Lunch, Main Dish, Plant Based, Salads, Side Dish, Spring, Summer, Thanksgiving, Vegan Dinner Recipes, Vegan Entrees, Vegan Lunch Recipes, Vegan Main Dishes, Vegan Recipes, WFPB, Whole Food Plant Based Tagged With: plant based, roasted beets, roasted carrots, vegan, vegan roasted beets, vegan roasted carrots, vegan roasted root veggies, vegan roasted veggies

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Reader Interactions

Comments

  1. Susie Edwards

    April 28, 2020 at 6:50 am

    5 stars
    Very Good

    Reply
    • Connie Edwards McGaughy

      April 28, 2020 at 5:25 pm

      So glad you like it!🥕

      Reply
  2. Mom o’ snobs

    January 21, 2021 at 10:39 am

    5 stars
    I just had to write a review on this one.
    ⭐️⭐️⭐️⭐️⭐️
    My adult kids are food snobs. Don’t get me wrong, they will eat anything put before them, and gratefully, but they do reserve their serious praise for things they can compare favorably to the amazing restaurants they’ve had the opportunity to visit on both coasts with friends who could afford them, treating.

    My daughter said “This is amazing! This could be served in a Michelin Star restaurant!” Truly, the combination of textures and flavors, sweet ant tart, as well as the colors for presentation… just Exceptional.

    It’s very easy to make, yet can be served to the most discerning of guests as a complex and beautiful side dish. Absolutely scrumptious and gorgeous! A keeper recipe.

    Notes to Anyone making this:
    Serving it on a small bed of crisp greens really does add to its overall texture effect, it’s not just for creating a very lovely presentation. Try it! Even for people who aren’t beet fans, just use golden beets only., along with the carrots. It’s really the red ones that have such an irony flavor.

    Reply
    • Connie Edwards McGaughy

      January 21, 2021 at 11:25 am

      So happy you and your family enjoyed this recipe! It’s such a great way to enjoy root veggies. I wasn’t a beet fan either until I tried roasting them. Thanks for sharing!💚🥕

      Reply

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Hi, I'm Connie,

I created The Carrot Underground as your place to find easy & delicious recipes and inspiration for enjoying the goodness of vegan living. I love transforming and elevating favorite traditional recipes into scrumptiously satisfying plant-based dishes that everyone will love - vegans and non-vegans alike. I know you will too! Learn more about my story here.

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