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.
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