Simple Roasted Root Vegetables

By Published On: 5 October 2011Last Updated: 17 January 2017

Super simple, super nutritious, and super delicious.

What's in this post

Autumn is in full swing and with it brings intense cravings for root vegetables. Well, for me anyway. I love them. Root vegetables are amazingly delicious no matter which way they’re prepared. Tonight, I prepared simple, but tasty, roasted root vegetables with some butternut squash thrown in for good measure. First up, maple and ginger roasted carrots and butternut squash.

Here’s what I did:

  • Preheat oven to 350°
  • Wash 8 medium/large carrots and 1 medium butternut squash
  • Peel butternut squash, de-seed, and chop into 1″ cubes
  • I don’t peel my carrots, you can if you wish.  Cut into 1″ rounds
  • Place into glass baking pan (I used a 9×12)
  • Drizzle with 1-2 tablespoons of olive oil, 1 tablespoon maple syrup, 2-4 tablespoons of fresh grated ginger, 1/8 teaspoon nutmeg (I used fresh), and salt/pepper to taste

Cover pan with foil, bake for one hour or until vegetables are tender.  Really, it’s that simple.  I also roasted beets at the same time, though used a separate pan so I could spice them a bit different.

Here’s what I did:

  • Wash one bunch of beets (about 4-6)
  • I don’t peel my beets, but you can if you wish.  Cut into wedges.
  • Place into glass baking pan
  • Drizzle with 2 teaspoons of olive oil, 2-3 tablespoons fresh minced garlic (I like mine garlicky, you can reduce it if you like) salt/pepper to taste

Cover pan with foil, bake for about an hour or until tender.  Super simple, super nutritious, and super delicious.

2 Comments

  1. Vanessa October 5, 2011 at 2:54 pm - Reply

    oh man. roasted beets are the best!

  2. From A to Vegan October 5, 2011 at 9:57 am - Reply

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HELLO! I'm KD Angle-Traegner.

Writer, activist, and founder of Four Urban Paws Sanctuary. I’m on a mission to help people live a vegan life. Read more about KD…

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