This Vegan Rosemary Roasted Root Vegetables dish is the perfect savory side or main that’s both hearty and nutritious. A combination of root vegetables like carrots, parsnips, sweet potatoes, and turnips, all seasoned with fresh rosemary, garlic, and olive oil, is roasted to perfection. The result is tender, flavorful veggies with a golden, crispy exterior that’s perfect for any occasion. This dish is plant-based, full of fiber, and packed with rich, earthy flavors, making it an ideal addition to any vegan meal.

Rosemary Roasted Root Vegetables Recipe

Ingredients:

  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 medium turnip, peeled and cut into 1-inch cubes
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley (optional, for garnish)

Instructions:

  1. Preheat oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  2. Prepare the vegetables: Peel and chop the carrots, parsnips, sweet potatoes, and turnip into roughly equal-sized pieces to ensure even roasting.
  3. Season the vegetables: In a large mixing bowl, combine the chopped root vegetables, minced garlic, fresh rosemary, olive oil, salt, and pepper. Toss everything together until the vegetables are evenly coated with the olive oil and seasoning.
  4. Roast the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are golden brown and tender when pierced with a fork. Halfway through, give them a toss to ensure even roasting.
  5. Optional garnish: Once roasted, remove the vegetables from the oven and transfer them to a serving dish. Garnish with fresh parsley for a pop of color and added freshness.
  6. Serve: Enjoy these savory rosemary roasted root vegetables as a side dish or as a light main course with a grain like quinoa or rice.

Nutrition (per serving, makes 4 servings):

  • Calories: 180
  • Protein: 3g
  • Fat: 7g
  • Carbs: 31g
  • Fiber: 6g
  • Sugar: 9g
  • WW Points: 4 (based on the current Weight Watchers points system)

Tips:

  • Veggie variety: Feel free to swap or add other root vegetables like beets, rutabaga, or even winter squash for variety.
  • Herb variations: For added flavor, you can experiment with other herbs like thyme, sage, or oregano.
  • Make ahead: You can prep the vegetables and season them ahead of time, storing them in the fridge until you’re ready to roast.

These Rosemary Roasted Root Vegetables are the perfect warm, comforting, and healthy addition to any meal