One of my go-to “recipes” for easy weeknight dinners is cutting up a bunch of veggies, putting them on a sheet pan with a little olive oil and salt/pepper, and popping them in the oven for about 20 minutes. So simple. So fast. Requires zero thought.
I figured I could apply the same idea to a Fall-inspired Thanksgiving side dish. So this one is for those of you who’ve been invited to a last-minute Friendsgiving or promised Mom you would actually contribute to the meal this year…
(Not So) Pro Tips
Be sure to thoroughly wash your root vegetables. As the name implies, they are part of the root of the plant, so they’re covered in dirt! Give them a good scrub, especially if leaving on the skins (which I recommend doing since it increases the fiber in this dish and adds some nice texture).
Try to cut all of your vegetables to about the same size for this recipe. It will help make sure everything cooks evenly so that you don’t end up with some things super crispy and others not done enough. Don’t they just look so beautiful??
You can drizzle them with the olive oil and maple syrup mixture or toss them in it before spreading on the sheet pan, totally up to you! I love the addition of maple in this recipe since the sweetness can help offset the earthy flavor of most root vegetables.
I recommend flipping and stirring them about halfway through cooking to again make sure everything is cooked evenly. However, the beet juice will start turning all of the other vegetables pink – though I think that’s kind of fun 🙂
A note on nutrition…
I think root vegetables tend to get a bad reputation because most are high in carbohydrates; however, that’s a bit unwarranted since they also have a TON of fiber, which slows that blood sugar rise we typically see when eating carbs. Root vegetables are a mainstay to a plant-based diet and contain a wealth of vitamins, minerals, and antioxidants. They are what helps feed a plant after all!
For example, beets are rich in antioxidants (what gives them their red color) and nitrates, which are important for keeping blood vessels flexible and reducing risk of heart disease. Parsnips are high in folate, which supports our nervous system and DNA synthesis. We of course all know carrots and sweet potatoes contain vitamin A, which is good for our eye health.
What’s your favorite root vegetable?
I LOVE beets! I used to despise them, but over the past few years I’ve been converted – probably because I finally tried them NOT pickled… Sweet potatoes are also a new favorite. If you’re a fan too, I definitely recommend checking out my Citrus Kale Salad with Sweet Potatoes & Pecans – another great side dish option!
Let me know your favorite in the comments below or here.
Mindfully yours,
Sam
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cups
|
- 1 each sweet potato
- 3 each beets Depending on the size, you may only need 2 beets.
- 2 each parsnips
- 1/2 each white onion
- 1 cup carrots I used baby carrots, but you could also use whole carrots.
- 3 tbsp olive oil
- 2 tbsp 100% maple syrup
- 2 cloves garlic
- 1 tbsp fresh sage Chop or chiffonade.
- 1 pinch salt
- 1 pinch black pepper
Ingredients
|
|
- Preheat oven to 425F.
- Wash all root vegetables. Chop the sweet potatoes (peel on) into 1/2 inch cubes. Chop the beets (peel on) into 1/2 inch cubes. Peel the parsnips and cut into approximately equal sized pieces. Cut baby carrots into quarters lengthwise. Arrange onto a parchment lined baking sheet.
- Mince the garlic and chiffonade or roughly chop the sage.
- Combine the olive oil, maple syrup, garlic, sage, salt, and pepper. Drizzle over the vegetables and mix lightly to coat.
- Roast vegetables in the oven for 20 minutes, stirring about halfway through.
- Remove from oven and garnish with extra sage. Serve immediately or store in the fridge for up to 1 week.
Feel free to play with what veggies you use in this recipe, depending on what you have on hand. Butternut or acorn squash would also be a nice touch!
