We like to keep this Roasted Root Vegetable recipe on hand at all times. It truly makes for the perfect side to any family dinner. Sweet potatoes, beets, carrots and parsnips – the best part of this recipe is that it’s fully customizable. Add or substitute your favourite vegetables however you please. Master the essentials with Mirage!
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes
Yield: 8 to 10 servings
Ingredients
- 880 g / 2 large sweet potato, washed, peeled, and cut into 1 in (2.5 cm) pieces
- 620 g / 4 medium beets, washed, peeled, and cut into 1 in (2.5 cm) inch pieces
- 600 g / 6 medium carrots, washed, peeled, and cut diagonally into 1 in (2.5 cm) pieces
- 590 g / 6 medium parsnips, washed, peeled, and cut diagonally into 1 in (2.5 cm) pieces
- 27 g / 6 whole garlic cloves, peeled and lightly smashed
- 43 g / 3 tbsp Mirage margarine, melted
- 15 ml / 1 tbsp balsamic vinegar
- 10 g / 2 tbsp fresh rosemary, roughly chopped
- 4 g / 2 tbsp fresh thyme, roughly chopped
- 6 g / 1 tsp salt
- 2 g / 1 tsp dried oregano
- 2 g / 1/2 tsp black pepper
- 1 g / 1/2 tsp dried basil
Directions
1. Preheat oven to 425ºF (220ºC). Line a large baking sheet with parchment paper.
2. In a large bowl, toss together the sweet potato, beets, carrots, parsnips and garlic cloves.
3. Drizzle the melted Mirage margarine and balsamic vinegar over the root vegetables. Toss to coat all the vegetables with the Mirage margarine and vinegar.
4. Sprinkle the roughly chopped rosemary and the thyme over the vegetables; toss again.
5. Spread the vegetables onto the prepared pan.
6. In a small bowl, combine the salt, oregano, basil and black pepper. Evenly sprinkle the seasoning over the root vegetables.
7. Place into the preheated oven and bake for 35 to 40 minutes, or until vegetables are tender and edges are browned.
Chef’s Notes
- Feel free to add or substitute additional root vegetables to the mix, such as: rutabaga, celeriac root, fennel, onions.
- Try apple cider vinegar, or freshly squeezed lemon juice, instead of balsamic vinegar.
