How to Make Roasted Root Vegetables

Here's a hearty, nourishing vegan recipe for roasted root vegetables. Root vegetables help provide strength and warmth and are great fortifying foods for the fall and winter. Try this dish at Thanksgiving dinner.

Difficulty: Easy

Instructions

Things You'll Need:

• 6 cloves garlic
• 2 large carrots
• 1 rutabaga
• 1 sweet red bell pepper
• ½ medium yellow onion
• ½ medium red onion
• 2 portobello mushrooms
• 5 new potatoes
• 1/8 cup light (not toasted) sesame oil
• ¼ cup tamari soy auce
• ¼ cup balsamic vinegar
• ¼ cup mirin rice wine
• Large rectangular brownie pan
• Parchment paper

1. Preheat the oven to 400 degrees F.

2. Line a large rectangular brownie pan (one with high sides, unlike a cookie sheet) with parchment paper. Make the piece of parchment paper long enough so that it will line the sides as well as the bottom of the pan.

3. Peel garlic cloves and set aside.

4. Wash the rutabaga, cut off the roughest spots, and cut into small pieces.

5. Wash and cut all other vegetables into large chunks. Put all the vegetables in a large bowl. Add the whole garlic cloves and rutabaga pieces.

6. In a separate bowl, mix the sesame oil, balsamic vinegar, tamari soy sauce, and mirin rice wine together. Pour the sauce over the vegetables.

7. Optional: if time allows, let the vegetables marinate in the sauce for 10-30 minutes so that the flavors can blend and the sauce can soak into the vegetables.

8. Lay the vegetables out in the pan so that they overlap. Make sure the vegetables are mixed up so that their flavors will blend as they cook.
   Pour ½ of the remaining (much of it will have soaked into the veggies) marinade over the vegetables.

9. When the oven is preheated, put the pan in the oven. After 30 minutes, turn the vegetables and add a little more marinade if they are getting dry.

10. Cook for 25-30 minutes more or until vegetables are tender.

11. Goes well with beans and steamed kale or collard greens.

12. 

    This is what a rutabaga looks like.

Tips & Warnings

• Try to use organic vegetables and condiments whenever possible
• Any leftover marinade can be saved and used as a salad dressing
• Variation: skip the potatoes and add tomatoes
• If you don't have all of the ingredients in the ingredients list, just use more of whatever ingredients you have
• Turnips, parsnips and beets could be substituted for any of the root vegetables
• If substituting for this recipe, make sure to use only slow-cooking vegetables -- vegetables like cauliflower and cabbage will just get mushy
• Going nightshade-free? This recipe is also delicious without the potatoes and red peppers
• Variation: add a few sprigs of sage before putting in the oven
• See the Resources section for links to other vegan Thanksgiving recipes.
• If you dig this article, please Digg it

Resources

• How to Make Vegan Black Beans
• How to Choose a Turkey Substitute for Your Vegan Thanksgiving Dinner
• How to Make Vegan Marinated Baked Tempeh
• How to Make a Healthful Salad Dressing

[Wasatch]

on 11/15/2008 Thanks. I have a vegan sister in-law. We always need new ideas whenever she visits with her boyfriend. Thanks I will watch from time to time for more. 5*

[PABechko]

on 11/13/2008 Holidays coming. Good food welcome! I'm printing this one.

[iamageniuster]

on 11/12/2008 Cool article. 5 stars!

[amylaine]

on 11/11/2008 Sounds great