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

  • 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.
  • In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
  • 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.
  • Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.

Comments (16)

(4 from 4 votes)

Recipe Rating

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Olivia

Steam them until they are fork tender. Then they will finish cooking in the oven.

Olivia

You steam them first so that the vegetables don't come out hard or undercooked.

Olga

The flavor is great but definitely the time was not enough for veggies. More than half of them were still undercooked.

Bonnie

Steaming & then roasting works fine to avoid oil, but the "sauce" part of this recipe got very sticky & chewy in the oven, and I did follow the recipe. Did anyone else experience this? Or is there a suggestion to avoid it?

Kevin

I don't know who came up with that arrowroot spec, but I experienced the same thing. Ruined a whole bunch of perfectly good vegetables. Next time, if i used any at all, it MIGHT be a teaspoon. That was just WAY too much...

Karen

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?

Laura

How about a roasted portobello Mushroom “filet”

Jae

What the heck do they mean by (through beet) (through garlic) :)

Tammy

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).

Sonja

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!

Judy visscher

Save the steaming water for stock!

virginia liebowitz

Too many steps. Why steam the vegetables first?

Karen

What sauce is pictured with this dish?

Courtney Davison

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

Suzy

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.”

Susan

Sorry—response meant for previous poster.

About the Author

Headshot of Darshana Thacker

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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