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oven roasted rosemary root vegetables, root vegetables, recipe, vegan, vegetarian, whole food plant based, wfpb, gluten free, oil free, refined sugar free, no oil, no refined sugar, no dairy, dinner, lunch, side, side dish, dinner party, entertaining, simple, healthy

Oven Roasted Rosemary Root Vegetables

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 Servings 1x
  • Category: Side
  • Cuisine: American

Description

Oven roasted rosemary root vegetables is the perfect whole food plant based side dish.  The vegetables are nutritious and delightfully savory with a dash of rosemary and a sweet hint of glorious maple syrup.

Ingredients

Scale
  • 3 Japanese sweet potatoes, sliced lengthwise, skin on
  • 1 sweet potato, sliced lengthwise, skin on
  • 1 butternut squash, peeled, cut into cubes
  • 1 large red onion, cut into eighths, with end intact*
  • Organic maple syrup
  • Crushed rosemary
  • Sea salt to taste
  • Black pepper to taste

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Prepare the vegetables and place onto a large baking sheet. *
  3. Season the vegetables with sea salt and pepper.
  4. Cover the baking sheet tightly with foil and place into the oven for 20 minutes. This will allow the vegetables to steam and not dry out since there is no oil.
  5. After 20 minutes, remove from the oven. Remove the foil and sprinkle the vegetables with crushed rosemary.  Then very lightly drizzle maple syrup over the vegetables and place back into the oven for 10 minutes.
  6. After 10 minutes, remove the baking sheet from the oven. Then gently move the sweet potatoes around the baking sheet and slide them around into the maple syrup that is on the bottom of the baking sheet.  Be careful not to burn yourself.  You are trying to lightly coat all sides of the sweet potatoes with the maple syrup that is on the bottom of the baking sheet.  Also, be very careful not to break the sweet potatoes in half or in pieces.
  7. Now move the oven rack to the top of the oven, and switch the oven from bake to a high broil; then place the baking tray back into the oven to finish roasting the vegetables. This will take approx. 5-10 minutes.  At this point, you want to check the tenderness of the thickest vegetable by poking it with a sharp knife.  Once the vegetables are browned and soft, remove from the oven.
  8. Lightly sprinkle with a tiny bit more crushed rosemary and sea salt.

Notes

*Red Onion:  By leaving the end of the onion intact, this will allow the onion pieces to stay together while roasting.

*Large Baking Sheet:  Use a large baking sheet or two smaller baking sheets and then take turns using the broiler on each individual baking sheet.

Find it online: https://monkeyandmekitchenadventures.com/oven-roasted-rosemary-root-vegetables/