Roasted Root Vegetables with Almond Oil Marinade

Jump to Recipe

Delicious roasted carrots, parsnips, sweet potatoes, multi-color beets and onions are the perfect {healthy} side dish for your fall holiday table. This dish is naturally colorful, tastes great with lots of entrees, and looks beautiful on a table. This recipe uses an almond oil marinade which gives a light, nutty flavor to the root veggies. Use any blend of root vegetables your family has on hand to make this tasty fall dish.

This post is sponsored by Octonuts. All opinions are my own. Find Octonuts nut oils and powders here.

The holidays are right around the corner and I’m always looking for ways to add crowd-pleasing vegetarian dishes to the table. Roasted vegetables are one of my favorite sides because they come together quickly and veggies are a blank canvas for various marinades.

This recipe uses a savory blend of spices in a lightly sweetened marinade. Root vegetables come in many colors and flavors and each one adds interest to the dish. Feel free to omit one and double another if that’s what you have around. We love all of the veggies in this mix but if you want the blend to be a little sweeter, omit an onion and use extra carrots and/or sweet potato.

For the Roasted Root Vegetable Medley, You’ll Want a Blend of:

  • Parsnips- 2 to 3, depending on size
  • Carrots- 2 to 3, depending on size
  • Sweet Potatoes- 2 large
  • Beets- various colors or same color
  • Onions- 1 red and 1 yellow

Octonuts Almond Oil gives a slight nutty flavor to roasted veggies. It pairs well with the sweet carrots, sweet potatoes, and parsnips but it also gives beets and onions some depth. Almond oil has a naturally higher smoke point so it’s great for higher heat baking and roasting.

For the Almond Oil Marinade, You’ll Need:

  • Almond oil
  • Maple syrup
  • Minced garlic
  • Savory spices

Keys to Delicious Roasted Root Vegetables:

  • Peel and roughly chop veggies. Chop beets a little smaller for easier cooking.
  • Toss chopped veggies in a large bowl with the marinade. Tossing the veggies in a bowl is easier and cleaner than stirring in oil on the pan directly.
  • Bake on 400oF for about 45 minutes– turn pan halfway through for even browning.
  • When veggies are fork-tender and lightly browned, put them in a serving dish and top with a little extra almond oil. The fresh, nutty flavor of the oil is the perfect finishing touch.
Roasted Root Vegetables
Print Pin
0 from 0 votes

Roasted Root Vegetables with Almond Oil

Savory roasted carrots, parsnips, sweet potatoes, beets, and onions in an almond oil marinade. Delicious and healthy fall side dish perfect for the holidays. Recipe is vegan and gluten free. Makes 6-8 side dish servings.
Course Side Dish
Cuisine American, Holidays
Keyword Fall Roasted Vegetables, Roasted Root Vegetables, Savory Roasted Root Vegetables
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 145kcal

Ingredients

  • 2 to 3 parsnips
  • 2 to 3 carrots
  • 2 large sweet potatoes
  • 2 medium beets, various colors
  • 1 small yellow onion
  • 1 small red onion

Almond Oil Marinade

  • 3 Tbsp Octonuts Almond Oil, divided
  • 1 Tbsp maple syrup
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed rosemary
  • 1/8 tsp dried parsley
  • 1/8 tsp ground nutmeg

Instructions

  • Preheat oven to 400°F and line a large baking sheet with parchment. Set aside.
  • Peel and chop vegetables into 1.5 to 2 inch pieces. Chop beets into 1 inch cubes. Combine vegetables in a large bowl.
  • In a small bowl, whisk together 2 Tbsp Octonuts Almond Oil with maple syrup, garlic, and spices.
  • Pour marinade over vegetables and stir to coat. Spread vegetables evenly onto prepared baking sheet.
  • Bake on 400°F for 45 to 55 minutes, until vegetables are tender and lightly browned. Rotate pan halfway through cooking.
  • Add vegetables to a large serving dish and drizzle with remaining 1 Tbsp almond oil. Garnish with fresh parsley or rosemary if desired.
  • Store covered and refrigerated for up to 3 days.

Notes

Cutting beets into smaller pieces helps them cook a little faster. Other veggies can be roughly chopped. Substitute fresh herbs for dried, if desired.

Nutrition

Calories: 145kcal

Holidays this year may be different in many ways, but hopefully there will still be lots of tasty foods on the table. If you’re looking for a good, healthy, and beautiful dish to serve alongside your turkey (or vegan turkey!)–give these roasted root vegetables with almond oil marinade a try.

If you’ve never tried nut oils, definitely check out Octonuts! I’m excited to add their almond oil to our baking and roasting line up this season—the oil adds such a light and delicious flavor to many dishes so it’s great to have on hand. Stay tuned for more delicious recipes soon!

-Emma



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.