Rustic Root Roast [Vegan]


After spending the day outside in the cold, damp, dark Vancouver weather I have become to know and love, I was in need of a simple, warm, fulfilling dish-and this one really hit the spot. I bought some winter root veggies at the farmers market on a recent visit with my best friend Katie and was inspired to roast something and why not roast market veggies? 


1 part potatoes 
1 part beets 
2 parts carrots  
*I used about 4 small potatoes, 4 small beets and 5 or 6 medium to large carrots. You can also use other veggies like squash or yam following the same method. 
2-3 tbsp olive oil (enough to coat all veggies) 
salt and pepper
1 tsp dried rosemary (optional-you can use any preferred dried or fresh herb here but I like to use rosemary especially when I’m dealing with potatoes)


1. Chop veggies into bite sized chunks (or leave them bigger-but the remember the cooking time will lengthen the bigger the chunks are). Lay on baking sheet. 

2. Drizzle with olive oil, salt pepper and herbs (if using) and toss until veggies are well coated. 

3. Bake at 400F for 30-45 minutes depending on the chop job or until veggies are tender. I just kept checking on them until a fork went through easily. 


You can serve this dish on it’s own or as a side. I made mine with quinoa. What a delicious way to end a cold, rainy day! Who said winter veggies weren’t fun? Do you have a favourite winter vegetable recipe? 



6 Comments on “Rustic Root Roast [Vegan]”

  1. veganaut1 says:

    Mmmm. That sounds good. Damp and cold here in the U.K. too and this sounds just the ticket. Thanks for sharing your recipe. I’m trying out the Vegan way of life at the moment and it’s great to browse around the blogsphere and pick up ideas. Love your blog title too, and the story behind it.

  2. Mum says:

    My favourite is roasted beets. They are so simple to make…..all you need is time. Mine took almost two hours yesterday.

  3. Daddo says:

    The nice thing about this recipe is you can easily find these vegetables this time of year so no excuses for not getting you veggies.

  4. Yum! This contains so many of my favorite vegetables. This recipe sounds like a real winner :).

  5. vegainvianen says:

    This looks great! Just one question though: I am used to boiling fresh beets forever before using them. You seemed to have used the raw beet, right? Cut off the stems and skin, cut it up and put on the oven tray?

    • ivysmushbowl says:

      Hi! Thanks for your question. True, beets take forever when boiled whole. In this recipe I sliced raw beets into bite sized chunks (I didn’t bother to remove the skins but you can if you’d prefer) and roasted them. This method cuts down the cooking time by a lot and in my opinion brings out the flavour better than boiling. Happy roasting!

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