These roasted root veggies are my absolute favorite! They make a great side dish, as all as an appetizer at a party. Skew them onto kababs to make them easy finger foods. The vibrant colors make a really pretty display—- and boosts the amount of phytonutrients in your meal. I like to serve mine with homemade cashew cream, which is incredibly easy to make and super tasty!
Roasted Rainbow Root Veggies
The vibrant colors make a really pretty display---- and boosts the amount of phytonutrients in your meal.
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- 1 large purple sweet potato
- 1 medium parsnip
- 2-3 large carrots (I prefer rainbow colored carrots)
- 1 medium beet
- 1- 2 cups of trimmed brussel sprouts
- ½ Tbsp of garlic powder
- ⅛ tsp of salt
- Black pepper (to taste)
- 1-1.5 Tbsp of avocado oil or vegetable broth*
- ¾ cup unsalted cashews (optional)
- water or unsweetened plant-based milk (optional)
- Preheat oven to 350-400 F (*I use a roast setting).
- Wash all the veggies thoroughly, and then dice into 1 inch cubes.
- Place all veggies on a pan with sides, and add the oil/ vegetable broth and spices. Feel free to add a bit more garlic powder and pepper. Start with 1 tbsp of oil/ broth and add more if necessary. Stir the veggies with a spatula until all are coated with oil.
- Put the pan into the oven and allow to cook for ~30 minutes (until they reach desired texture). Stir the veggies every 10 minutes or so to avoid burning.
- In a blender, mix the cashews with ½ cup water or unsweetened plant-based milk. Add more liquid as necessary to help make a smooth cream. If your blender is not strong, it would be ideal to soak the cashews in warm water to soften them up.
- Once the veggies are complete take them out of the oven, and serve with your meal.
- If you plan to put the veggies on kababs, dice a bit larger and don’t overcook the veggies. They will need to be hard enough to stay on the kabab without falling off. You may also want to keep the brussel sprouts whole rather than cutting them in half if they are small.
- *For oil free version.
Kristina DeMuth https://kristinademuth.com/