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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.
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US Customary - Metric

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 ½" rounds
  • 2 tablespoon olive oil extra virgin
  • ½ teaspoon sea salt coarse
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon 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 rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕