Here’s a vegan version of the Roast Carrots, Potatoes, and Onions recipe, with updated nutrition information:
Vegan Roast Carrots, Potatoes, and Onions
Introduction
Enjoy a delightful blend of roasted vegetables with this vegan recipe for Carrots, Potatoes, and Onions. Perfectly seasoned and roasted to perfection, this dish makes a wonderful side or main course for any meal. The combination of carrots, russet potatoes, and sweet onions, seasoned with aromatic herbs and garlic, offers a hearty, satisfying, and healthy option that fits well within a plant-based diet.
Ingredients
- 5 large carrots, peeled and cut into small slices
- 4 large russet potatoes, cut into small chunks
- 1 medium Texas sweet onion, peeled and cut into eighths
- 1 tsp garlic, minced
- 6 tbsp olive oil (instead of butter, for a vegan alternative)
- ½ tsp marjoram
- ½ tsp chervil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat Oven:
- Preheat your oven to 425°F (220°C).
- Prepare Baking Sheet:
- Lightly coat a baking sheet with cooking spray or line it with parchment paper for easy cleanup.
- Mix Vegetables:
- In a large bowl, combine the peeled and sliced carrots, cut potatoes, and onion wedges.
- Drizzle the olive oil over the vegetables. Add the minced garlic, marjoram, chervil, salt, and pepper. Toss well to coat the vegetables evenly with the oil and seasonings.
- Roast Vegetables:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Cover the baking sheet with foil and roast in the preheated oven for 45 minutes.
- Uncover and Stir:
- After 45 minutes, remove the foil and stir the vegetables. This helps ensure even roasting.
- Return the baking sheet to the oven and roast uncovered for an additional 30 minutes. Stir every 10 minutes to promote even browning and to move vegetables from the bottom of the pan to the top.
- Check for Doneness:
- Continue roasting until the vegetables are tender and browned to your liking. The total cooking time should be approximately 1 hour and 15 minutes.
- Serve:
- Once the vegetables are crispy and golden brown, remove them from the oven. Serve warm and enjoy!
Nutritional Information (Per Serving, Yield: 4 servings):
- Calories: 338 kcal
- Total Fat: 18g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Unsaturated Fat: 15.5g
- Cholesterol: 0mg
- Sodium: 230mg
- Total Carbohydrates: 44g
- Fiber: 10g
- Sugar: 9g
- Protein: 4g
Additional Tips:
- Olive Oil: Using olive oil instead of butter keeps the recipe vegan while still providing a rich flavor and helping the vegetables become crispy.
- Herb Variations: Feel free to experiment with other herbs such as thyme, rosemary, or basil to suit your taste preferences.
- Vegetable Options: You can also add other root vegetables like parsnips or sweet potatoes for more variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven to maintain crispiness.
Conclusion
This Vegan Roast Carrots, Potatoes, and Onions recipe is a fantastic way to enjoy a nutritious and flavorful side dish or main course. With its simple ingredients and straightforward preparation, it’s a perfect addition to any meal plan. Enjoy the comforting, roasted goodness of this plant-based favorite!