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  • Prep-time: / Ready In:
  • Makes 10 cups

This simple side dish celebrates root vegetables in all their colorful, flavorful glory. The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables. Serve this vibrant recipe at your Thanksgiving feast, or enjoy it as a side with a warm bowl of soup.

Ingredients

  • 4 assorted-color carrots, peeled and cut into 3-inch pieces
  • 6 fingerling potatoes, halved if large
  • 2 small parsnips, peeled, halved crosswise, and quartered lengthwise
  • 1 turnip, peeled and cut into sixths
  • 1 rutabaga, peeled and cut into thick wedges
  • 1 medium beet, peeled and cut into 1-inch wedges
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 2 tablespoons arrowroot powder
  • 1 teaspoon dried rosemary
  • 10 cloves garlic, minced
  • 1 fennel bulb, fronds reserved for garnish and bulb cut into 1-inch-thick wedges
  • 1 cup pearl onions or 2 small yellow onions cut into 1-inch-thick wedges
  • 1 small head celeriac, peeled and cut into large wedges
  • 6 large white or cremini mushrooms, quartered
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
  2. In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
  3. In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
  4. Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.

Comments (13)

(3.75 from 4 votes)
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Mayla3 weeks ago
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la cviss0n rend tr0p sucrés; immangéa6lé p0vr m0i

Karen3 months ago
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I’m used to eating roasted vegetables, like the ones in this recipe, with meat. What would be a good vegan protein main dish to pair with this with?

Laura2 weeks ago
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How about a roasted portobello
Mushroom “filet”

Jae5 months ago
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What the heck do they mean by (through beet) (through garlic) 🙂

Tammy1 month ago
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They’re referring to the number of ingredients you add. For example, you’re adding the first six ingredients in the list–all the way down to beets (the sixth ingredient).

Sonja8 months ago
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While I am a Keto person, I’m always on the lookout for good veggie recipes that are low carb. Short of looking up every ingredient, do any recipes on this site ever include carb counts etc? Because this one looks REALLY good!

Mayla3 weeks ago
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la cviss0n rend tr0p sucrés
cé né s0nt que dés glucides

Judy visscher8 months ago
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Save the steaming water for stock!

virginia liebowitz9 months ago
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Too many steps. Why steam the vegetables first?

Karen1 year ago
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What sauce is pictured with this dish?

Susan9 months ago
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Sorry—response meant for previous poster.

Suzy9 months ago
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Says why steaming is necessary in the recipe intro. “The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables.”

Courtney Davison10 months ago
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Hi Karen, that’s a vegan creamy dill sauce. I’m not sure of the exact recipe for that one, but I think these two recipes would be good options.

Creamy Corn Dressing with Dill and Chives: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/creamy-corn-dressing-with-dill-and-chives/

Easy Vegan Ranch Dressing
https://www.forksoverknives.com/recipes/vegan-sauces-condiments/vegan-ranch-dressing/

Thank you,

Courtney Davison
Managing Editor
Forks Over Knives

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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