Seasonal Roasted Root Vegetables

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Very Veggie features a weekly recipe that showcases the best in vegetarian, sometimes vegan, dishes, with helpful cooking and ingredient tips and tricks.

It is important to change up your veggies each season to keep things interesting and nourishing. In the fall and winter, for example, we love sweet potatoes and squash, while, in the summer, we reach for squash, zucchini and asparagus.

4 red beets, cut in quarters or small wedges
4 carrots, sliced
1 butternut squash
2 turnips or parsnips
2 yams2 tbsp maple syrup
2+1/2 tbsp orange juice
2 cloves garlic
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp paprika
3 tbsp olive oil
2 tbsp tamari


Preheat oven to 350°F (175°C)
1. Prepare sauce by mixing the liquid ingredients, and garlic, in a jar. Shake well, and set aside.
2. Clean and slice all of the vegetables. Place the slice veggies in a large baking dish or on a baking tray lined with
parchment paper.
3. Pour the sauce over top of all of the vegetables. Stir together thoroughly.
4. Place the pan in preheated oven. Bake for 45 to 55 minutes.
5. Stir the vegetables a few times while baking to ensure that they are coated with the sauce and that they cook evenly.
6. Remove from oven. Serve hot.

If you keep your seasonal veg colourful, you can never go wrong.
photographer: Joseph Saraceno | art direction: Pencil