Meal Roasted Root vegetables: Golden beets and parsnips, together with other spicy, sweet, caramelised root vegetables, topped with a zesty Mediterranean lemon dressing! Prepare these in advance for meal prep or serve as a simple one-pan supper! Naturally gluten-free, soy-free, and nut-free.
Ingredients for Meal Roasted Root vegetables:
Roasted veggies and Chickpeas
- Three tsp olive oil split
- One cup cubed golden beetroot
- One cup cubed parsnip or other veggies like sweet potatoes, turnips or carrots
- One cup of chopped cauliflower
- One red bell pepper, chopped into 1/2–3/4 inches
- One cup of cubed butternut squash
- One 15-ounce can of cooked chickpeas; one and a half cups
- One and a half teaspoon each of oregano, black pepper, and salt
- Three to four teaspoons of Shawarma spice blend
- One teaspoon each of balsamic vinegar and maple syrup
- Two minced cloves of garlic
Dressing Mediterranean
- 1.5 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 2 chopped garlic cloves
- 1 tsp maple syrup
Instructions for Meal Roasted Root vegetables:
- Vegetables should be peeled and cubed and set away. If you have a big baking dish or sheet pan that is at least 11 by 15 inches, line it with parchment paper or coat it with 1-2 teaspoons of Olive oil.
- Add the chickpeas and all the veggies. After that, add the spices and thoroughly stir.
- Next, pour over the remaining oil, balsamic, and maple syrup. Finally, add the garlic and thoroughly toss to coat. Alternatively, add the garlic, spices, and herbs after the oil, balsamic, and maple have been added.
- To bake, place the pan in an oven that has been warmed to 400 degrees Fahrenheit (205 degrees Celsius).
- For the first fifteen minutes of baking, line the pan with baking paper. After the veggies are cooked to your taste, take off the paper and bake for a further 20 to 30 minutes. Every now and again, stir.
- As this is going on, prepare the dressing by thoroughly combining all the ingredients and setting them aside.
- Take the pan out of the oven as soon as the veggies are done cooking.
- After that, present as a bowl with the dressing on top. As a garnish, add some fresh herbs. Use sunflower or pumpkin seeds to provide crunch. Add the dressing and serve in a bowl, over greens, or inside a hot pita pocket with the vegetables.
Remarks
- Oilfree: Make the dressing using tahini rather of oil. Use broth or aquafaba to roast the vegetables.
Changes: - You may add two tablespoons of tahini to this Mediterranean dressing, or you can use different vegetables like fennel, sweet potato, zucchini and celeriac.
- Swap out the shawarma with ras el hanout or Baharat spice combination.
- Toss in some cashews or sunflower seeds with the roasted vegetables.
- Toss in a handful of spring greens and double the dressing to toss with the greens.