Erewhon's Vibrant Roasted Root Vegetable Medley with Adaptogenic Herbs
ErewhonErewhon's Vibrant Roasted Root Vegetable Medley with Adaptogenic Herbs
Ingredients
For the Root Vegetables
- 1 pound organic carrots, peeled and cut into 1-inch pieces
- 1 pound organic parsnips, peeled and cut into 1-inch pieces
- 1 pound organic sweet potatoes, peeled and cut into 1-inch cubes
- 1 organic red onion, peeled and cut into large wedges
- 1/2 pound organic beets, peeled and cut into 1-inch cubes
For the Adaptogenic Herb & Oil Blend
- 1/4 cup organic extra virgin olive oil
- 1 tablespoon organic fresh rosemary, finely chopped
- 1 tablespoon organic fresh thyme, finely chopped
- 1 teaspoon organic garlic powder
- 1/2 teaspoon organic reishi mushroom powder, (optional, for immune support)
- 1 teaspoon Himalayan pink salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For Garnish
- 2 tablespoons organic fresh parsley, chopped
- 2 tablespoons organic pumpkin seeds, toasted
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and ensures even roasting.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the prepared organic carrots, parsnips, sweet potatoes, red onion, and beets. Ensure all vegetables are roughly the same size for uniform cooking.
⏱️ 5 min
- 3
In a small bowl, whisk together the organic extra virgin olive oil, chopped fresh rosemary, chopped fresh thyme, organic garlic powder, organic reishi mushroom powder (if using), Himalayan pink salt, and freshly ground black pepper. This aromatic blend will infuse the vegetables with deep flavor and functional benefits.
⏱️ 3 min
- 4
Pour the oil and herb mixture over the root vegetables in the large bowl. Toss thoroughly with your hands or a large spoon until all the vegetables are evenly coated. This ensures every piece gets a delicious, nutrient-rich crust.
⏱️ 4 min
- 5
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, as this can steam the vegetables instead of roasting them, preventing that desirable caramelization. Use two baking sheets if necessary.
⏱️ 3 min
- 6
Roast for 20 minutes, then carefully flip the vegetables with a spatula to ensure even browning. Continue roasting for another 15-20 minutes, or until the vegetables are tender-crisp and beautifully caramelized. The natural sugars in the root vegetables will deepen in flavor.
⏱️ 40 min•🌡️ 400
- 7
Remove from the oven. Transfer the roasted vegetables to a serving platter. Garnish with fresh chopped organic parsley and toasted organic pumpkin seeds for added freshness, texture, and a boost of healthy fats and minerals.
⏱️ 2 min
- 8
Serve immediately as a wholesome and vibrant side dish or a light main course. Enjoy the nourishing goodness of these Erewhon-inspired root vegetables!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon's Vibrant Roasted Root Vegetable Medley with Adaptogenic Herbs
Ingredients
For the Root Vegetables
- 1 pound organic carrots, peeled and cut into 1-inch pieces
- 1 pound organic parsnips, peeled and cut into 1-inch pieces
- 1 pound organic sweet potatoes, peeled and cut into 1-inch cubes
- 1 organic red onion, peeled and cut into large wedges
- 1/2 pound organic beets, peeled and cut into 1-inch cubes
For the Adaptogenic Herb & Oil Blend
- 1/4 cup organic extra virgin olive oil
- 1 tablespoon organic fresh rosemary, finely chopped
- 1 tablespoon organic fresh thyme, finely chopped
- 1 teaspoon organic garlic powder
- 1/2 teaspoon organic reishi mushroom powder, (optional, for immune support)
- 1 teaspoon Himalayan pink salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
For Garnish
- 2 tablespoons organic fresh parsley, chopped
- 2 tablespoons organic pumpkin seeds, toasted
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and ensures even roasting.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the prepared organic carrots, parsnips, sweet potatoes, red onion, and beets. Ensure all vegetables are roughly the same size for uniform cooking.
⏱️ 5 min - 3
In a small bowl, whisk together the organic extra virgin olive oil, chopped fresh rosemary, chopped fresh thyme, organic garlic powder, organic reishi mushroom powder (if using), Himalayan pink salt, and freshly ground black pepper. This aromatic blend will infuse the vegetables with deep flavor and functional benefits.
⏱️ 3 min - 4
Pour the oil and herb mixture over the root vegetables in the large bowl. Toss thoroughly with your hands or a large spoon until all the vegetables are evenly coated. This ensures every piece gets a delicious, nutrient-rich crust.
⏱️ 4 min - 5
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, as this can steam the vegetables instead of roasting them, preventing that desirable caramelization. Use two baking sheets if necessary.
⏱️ 3 min - 6
Roast for 20 minutes, then carefully flip the vegetables with a spatula to ensure even browning. Continue roasting for another 15-20 minutes, or until the vegetables are tender-crisp and beautifully caramelized. The natural sugars in the root vegetables will deepen in flavor.
⏱️ 40 min•🌡️ 400 - 7
Remove from the oven. Transfer the roasted vegetables to a serving platter. Garnish with fresh chopped organic parsley and toasted organic pumpkin seeds for added freshness, texture, and a boost of healthy fats and minerals.
⏱️ 2 min - 8
Serve immediately as a wholesome and vibrant side dish or a light main course. Enjoy the nourishing goodness of these Erewhon-inspired root vegetables!
⏱️ 1 min