Brighten your Thanksgiving dinner table with these roasted root vegetables. They are as flavorful as they are colorful!
Thanksgiving food is delicious but it does tend to be various shades of brown (besides the cranberry sauce and green beans – or okra in this case). So I added some color with a spiral of colorful roasted root vegetables: beet, sweet potato, parsnip, and orange and purple carrot. It brightens things up, especially when it’s been raining here for over 24 hours.
I chose to share this recipe today because even though my Thanksgiving menu is not vegan, this side dish is which is perfect for celebrating World Vegan Day! It’s actually naturally vegan because it’s just veggies, oil, and herbs. But if you are looking for more vegan recipes, check out the list below this photo.
Happy World Vegan Day Day!
Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:
Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy
Three years ago: Sugar Cookie Pumpkin Pie Bars
Five years ago: Dark Chocolate Peanut Butter Banana Smoothie
Six years ago: Slow Cooker Tomato Basil Soup
Seven years ago: Pecan-Crusted Chicken with Roasted Broccoli
Eight years ago: Homemade Pumpkin Puree
ROASTED ROOT VEGETABLES
2 small beets
2 large carrots (I used one orange one purple)
1 regular sweet potato
1 large parsnip
2 Tbsp olive oil
1 tablespoon fresh minced parsley divided, plus more for garnish
Salt and pepper, to taste
- Preheat oven to 350 F. Grease a 9-inch pie pan and set aside.
- Wash root vegetables, dry, and peel (if desired). Using a mandoline, cut 1/8-inch thick slices.
- Place in a large bowl with olive oil and 1-1/2 tablespoons parsley, toss to coat, and season with salt and pepper.
- Layer vegetables in a spiral in prepared pie pan. Roast for 40-45 minutes, or until tender.
- Sprinkle remaining parsley on top and serve.