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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.

Roasted Root Vegetable Medley on a white serving platter with a side of dipping sauce

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 (8)

(4.67 from 3 votes)
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Jae2 days ago
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What the heck do they mean by (through beet) (through garlic) 🙂

Sonja3 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!

Judy visscher3 months ago
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Save the steaming water for stock!

virginia liebowitz4 months ago
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Too many steps. Why steam the vegetables first?

Karen8 months ago
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What sauce is pictured with this dish?

Susan4 months ago
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Sorry—response meant for previous poster.

Suzy4 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 Davison4 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 vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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