What kind of herbs and spices are best for these roasted root veggies?

The recipe suggests herbs and spices of your choice; popular options include rosemary, thyme, paprika, or garlic powder to enhance the earthy flavors of the pumpkin and beets.

How do I know when the roasted root vegetables are perfectly cooked?

After about 40 minutes at 180 degrees, they should be soft but still a bit firm on the inside; check them after 20 minutes and turn them for even cooking.

Can I use a different oil instead of coconut oil for roasting these vegetables?

While coconut oil is specified for its unique flavor, you could substitute it with another high-heat oil like avocado oil, though the taste profile would be slightly different.

Why are lemon juice and olive oil added at the very end of the cooking process?

Adding fresh lemon juice and virgin olive oil at the end brightens the flavors and adds a delicate finish without burning the olive oil's nuanced taste.

What's the best way to store and reheat any leftover roasted root vegetables?

Store any leftover roasted root vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in the oven or microwave until warmed through.

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Easy Roasted Root Veggies
[Vegan, Gluten-Free]

PH By: Pauline Hanuise

Author Bio

Pauline Hanuise is a certified Holistic Recovery & Health Coach who helps women stop binge eating... Read More

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A vibrant platter of roasted root vegetables including golden pumpkin, purple beetroots, orange sweet potato, green broccoli florets, and red onion, drizzled with lemon and olive oil.

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Roasted Root Veggies [Vegan, Gluten-Free]

495

1-2

Dairy Free

Vegan

This roasted root veggies recipe is a healthy and easy vegan recipe, perfect to warm you up. If you feel a bit ‘airy’ this is the perfect recipe as this will make you feel more grounded. Perfect before an exam or a public talk and so simple to prepare.

Ingredients You Need for Easy Roasted Root Veggies [Vegan, Gluten-Free]

1 piece of pumpkin
1 piece broccoli
1 sweet potato
2 beetroots
2 carrots
1 red onion
2 cloves garlic (or more if you like)
Coconut oil
Herbs and spices of your choice

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How to Prepare Easy Roasted Root Veggies [Vegan, Gluten-Free]

Wash and cut your veggies in big rough pieces.
Mix them with coconut oil and your spices and place them on a baking tray or in a pirex plate.
Place in the oven at 180 degrees for about 40 min. Check after 20 minutes and turn them around to make sure they are all cooking well. You want them soft but still a bit firm on the inside.
You can also add the juice of a lemon and a drizzle of virgin olive oil at the end of the cooking process.

Notes

You can adjust the quantities regarding the number of people you are cooking for and make it with what you’ve got in the fridge.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Marilyn says:

January 16, 2017 at 2:20 pm

I noticed the 180 degrees.I think the veggies would be warm only and to cook them at that temp would require hours and the veggies would just dry out….not roast.
Fran Harriman says:

January 9, 2015 at 10:14 pm

180 degrees??? Is this Celsius? I can\’t imagine trying to roast anything at 180 degrees in U.S.A.