Roasted Winter Vegetable Medley
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
- 6 carrots (cut into 3-inch pieces)
- 3 beets (cut into 1-inch wedges)
- 2 fennels (cut into 1/2 inch wedges)
- 1 red onion (cut into 8 wedges)
- 1 lemon (squeezed)
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp coriander
- 1 tsp paprika
- 2–4 tbsp fresh oregano (chopped)
- 1/2 tsp crushed red pepper (optional)
- Salt & Pepper
Instructions
- Preheat oven to 350°. Place carrots, beets, fennel, red onion on a baking sheet (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Roast in oven for 20 minutes, toss occasionally.
- Meanwhile, sauté coriander, paprika, and crushed red pepper in olive oil over medium heat, stirring often for about 2 minutes. Stir in vinegar, lemon juice, salt and pepper.
- Drizzle dressing over vegetables and toss with fresh oregano. Roast for another 5 minutes. Serve warm. Enjoy!
Nutrition
- Serving Size: 2
- Calories: 383
- Sugar: 21g
- Sodium: 428mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Carbohydrates: 62g
- Fiber: 22g
- Protein: 9g
Find it online: https://livesimplynatural.com/roasted-winter-vegetable-medley/
