Rosemary Roasted Roots

Rosemary Roasted Roots

Thanksgiving can be a challenge for a vegan in a primarily non-vegan household. I try to reserve some pre-buttered mashed potatoes for myself before my mom can finish them, but I don't always make it in time with so much prep work to do. If you're looking for a limited prep work recipe I highly recommend my Roasted Cabbage Salad with Maple Ginger Dressing. It has the perfect fall flavors and is easy to add protein to for meat eaters who want something "more". 

This year, I decided to make my own recipes to make sure there were vegan options for me and my cousin to eat. Vegetables are easy to make and this recipe is another fall flavor influenced dish. If you need an easy vegan dessert, try my 4 Ingredient Cinnamon Pear Tart or my Pumpkin Loaf with Caramel Drizzle - both are packed with delicious fall flavors to satisfy any sweet tooth.

My favorite seasoning or spice other than cinnamon in the fall is rosemary. I love that all you need is one branch to immediately transform the most straight forward ingredient, giving it a "home-cooked" feeling as soon as you take a bite.

Root vegetables are especially easy to come by in the winter and are perfect for soups or just as a side dish. Most are full of unique nutrients such as potassium, folate, vitamin C, antioxidants and more. They're also good for your oral hygiene!

This recipe is perfect for beginner cooks or those who want limited time in the kitchen. These Rosemary Roasted Roots are a one pot meal and cooking your food in a cast iron pan will naturally infuse them with iron. 

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Ingredients

  • 1 lb. parsnips
  • 2 lbs. multi-colored carrots
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1/4 cup maple syrup
  • 1 tsp salt
  • 4 branches rosemary
  1. Preheat your oven to 375 degrees Fahrenheit. Place two branches of rosemary on opposite sides in a cast iron pan. Place three peeled garlic cloves in a line across the center of the pan. See above photo for reference.
  2. Peel your carrots and parsnips. Then chop off both ends, and cut each root vegetable in half. For the thicker halves, you can slice those in half again, long ways. This will ensure they thoroughly cook.
  3. Place the roots in a large mixing bowl and toss with salt, olive oil, maple syrup, and the rosemary leaves from the remaining two branches. Once evenly coated, pour the roots and liquid into the cast iron pan.
  4. Cook in the oven for 25 minutes. After 25 minutes, remove from oven and let cool for 10 minutes, or until the pan is not scalding hot. I recommend serving day of. 
My First Birthday

My First Birthday

Roasted Cabbage Salad with Maple Ginger Dressing

Roasted Cabbage Salad with Maple Ginger Dressing