Thanksgiving munching tends to start a bit earlier in my house – Andrew and I filling our fridge with stuffings and pies at the first sights of foliage. It’s not that we lack in patience, with no time to count down to the fourth Thursday in November, but as soon as those vibrant roots, spuds, darker greens begin hitting our farmers market baskets, we can’t help but swaddle them up, taking them all home as our own.
Finding a comfort in their rich tones and almost overcast personalities, it’s those autumnal produce that not only provide a depth of flavor, but the essential nutrients to keep us healthful and healthy during the cooler months. Antioxidant rich, immune boosting, and inflammation reducing, while remaining simultaneously elevated and simple, today I couldn’t be more excited to share one of my favorite Thanksgiving must-haves, my Roasted Rainbow Roots recipe. Made with a rainbow of butternut squash, beets, carrots, and parsnips roasted in a bright cider vinegar and herb sauce, these tender and enchantingly sweet vegan roasted root vegetables are just the vibrant pop of autumnal color to elevate your holiday table. I sprinkle mine with extra toasted pumpkin seeds for added crunch.
Roasted Rainbow Roots [makes 8 servings]
¼ cup olive oil
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon fresh rosemary, minced
leaves from 4 springs thyme
1 butternut squash (3 pounds), deseeded and sliced into cubes
8 large carrots (1 ¼ pounds), peeled and halved lengthwise
4 parsnips (½ pound), peeled ad halved lengthwise
4 beets (1 pound), peeled and quartered
8 cloves garlic, peeled
salt & pepper to taste
¼ cup raw pumpkin seeds (pepitas)
Preheat oven to 425 degrees F, rack in the middle. Lined a rimmed baking sheet with foil.
In a small bowl, whisk together olive oil, maple syrup, vinegar, rosemary and thyme until well combined.
Put all of the vegetables – the squash, carrots, parsnips, beets, and garlic – on the foiled baking sheet and toss well with olive oil mixture, and desired salt and pepper. Bake for 45 minutes, or until vegetables are golden and fork tender.
Meanwhile, in a medium skillet, heat pumpkin seeds over medium heat, stirring constantly, until just toasted and golden (about 4-5 minutes).
To assemble: transfer cooked vegetables to desired serving dish, top with toasted pumpkin seeds, serve and enjoy!
Nutritional Information [per serving]
250 Calories, 9g Fat, 42g Carbohydrates, 9g Fiber, 15.5g Sugar, 5g Protein