Can tangerine roasted root veggies [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is tangerine roasted root veggies [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does tangerine roasted root veggies [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is tangerine roasted root veggies [vegan, gluten-free] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Tangerine Roasted Root Veggies
[Vegan, Gluten-Free]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Tangerine Roasted Root Veggies [Vegan, Gluten-Free]

Dairy Free

Vegan

This medley of sweet and roasty root vegetables, like carrot, sweet potato, and turnip, to name a few, is reminiscent of fries. These rustic veggies are the perfect side to a hearty veggie burger, where they'll be the first to disappear from the plate.

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

1/2 red onion, cut into large chunks
1 small-ish sweet potato, cut into chunks
1 carrot, sliced in quarters lengthwise, and then cut in half
1 turnip, cut into large chunks
1 rutabaga, cut into large chunks
1 beet, cut into large chunks
5 cloves garlic, peeled and left whole
1 cup fresh herbs, such as parsley, sage, rosemary, and basil
1 cup of tangerine juice (use orange juice if you can’t find tangerines)
1 teaspoon dijon mustard
1 tablespoon rice vinegar
1/2 teaspoon sea salt
A few turns fresh cracked black pepper

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

Preheat the oven to 375°F.
Place all of the veggies into a large mixing bowl and add the herbs, tangerine juice, mustard, rice vinegar, salt, and pepper. Stir until all of the ingredients are combined.
Place the veggies on a baking sheet lined with parchment paper, sprinkle with a little extra salt and pepper, and bake for 50-60 minutes, until they are done to your liking. When you add the veggies to the baking sheet, be sure to add all of the liquid in the bowl as well.
After the first 25 minutes, take them out of the oven and flip the veggies over with a spatula . Place them back in the oven until they are done.