Roasted Rustic Root Veggies

These are by far my favorite way to do a roasted medley of veg. The secret to these rustic crispy roasted root veggies is in the steaming first followed by roughing them up in a colander to create edges to crisp up in the oven. I promise you these comforting root veggies are a game-changer and worthy of any holiday celebration! We love pairing ours with my vegan Onion Mushroom Gravy. You just cannot go wrong with having these delightfully humble yet naturally sweet and savory root veg on your table, especially during the cooler season.

Root veggies all steamed, strained & roughed up!

Roasted Rustic Root Veggies

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Recipe by Priscilla Soligo Course: Holidays, Mains, Uncategorized
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 1kg 4 Large Potatoes, roughly chopped into chunks, skin on

  • 400g 4 Large Carrots, roughly chopped into chunks, skin on

  • 300g 3 Medium Parsnip, roughly chopped into chunks, skin on

  • 24g 1½ Tbsps Avocado Oil

  • 4g 1 Tbsp Dried Rosemary

  • 4g 1 tsp Garlic Powder

  • 1g ½ tsp Fresh Cracked Black Pepper

  • 5g 1 tsp Unrefined Salt

Directions

  • On the stove on medium heat in a pot and steamer (bain-marie style), boil the water then place the potatoes, carrots, and parsnip inside with the lid on. Steam for 25-30 minutes or until softened. Remove from heat.
  • Preheat the oven at 190C/374F.
  • Place the pot of steamed potatoes, carrots, and parsnips into a large colander over the sink to strain. Discard the excess water. Shake the colander to rough up the root veggies (a key step not to be missed!) This will give them lots of edges for a crispy rustic finish after the potatoes, carrots, and parsnips have been baked.

  • Line a large baking tray with baking paper. Place the root veggies on top and drizzle with avocado oil, and a sprinkling of rosemary, garlic powder, salt, and pepper. Stir through gently to combine.
  • Bake for 60 minutes or until golden and crispy. Make sure to flip the potatoes, carrots, and parsnips to avoid burning halfway through (30 minutes.) Remove from the heat and serve immediately as a side with my vegan Onion Mushroom Gravy.

Notes

  • Storage: Roasted root veggies are best (crispy) when served immediately. They keep in an airtight sealed container in the refrigerator for up to 3 days.

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