I’ve felt maxed out on recipes lately. By that I mean, I just never feel like cooking anything – and I always feel like I am making the same exact things over and over.
Bleh.
So I decided to throw some things together, and they turned out pretty good. Delicious actually! This healthy root vegetable bake is simple and quick to make, just several cups of root vegetables chopped up and coated with olive oil and balsamic vinegar, and baked until cooked through.
I’ve given estimated amounts, you don’t have to follow the amounts exactly and you can use which vegetables you like, as much or as little as you like. If you’re a fan of feta cheese, sprinkle some over your serving. It’s really delicious that way.
My family enjoyed it, and I’ve made it several times since that night. It’s become a healthy family favorite! So I snapped a quick picture of it, probably breaking every photography rule in the book 😀 so I could share it with you. If you try it, let me know what you think!
Add this to your list of super simple recipes that are both healthy and oh-so easy!
Contents
Super EASY Root Vegetable Bake
Searching for something super easy to make, you’ve going to love this vegan vegetable bake as much as I do. It’s perfect for those days when:
- You have a larder full of wilting root vegatables.
- You’re staring at your pantry trying to figure out how you will turn it into a meal the whole family will love.
- Your house is upside down and you need a meal that takes very little prep time.
- You want to add a stack of nutrient dense vegetables to your meal plan.
- You’re looking for a healthy side dish to serve up with roast chicken, fried tofu or even scrambled eggs.
It’s also a great option for when you find root vegetables on sale and accidentally take home too many and can’t figure out what to do with a kilo of sweet potatoes!
And the best part? This easy vegetable bake is also a paleo vegetable bake, and easy to transform into a low FOD MAP vegetable bake! 3 recipes in one!
What goes into a paleo root vegetable bake?
Here’s what you need to make this dairy free vegetable bake
- Root vegetables – we’ve used 2 cups each of carrots, beets and potatoes, but you could use any root vegetables.
- Balsalmic vinegar – i love this one from Amazon
- A healthy fat – preferably extra virgin olive oil, but avocado oil or coconut oil work great, too.
- Fresh cilantro – you could easily substitute with parsley if you don’t like cilantro
- Salt & Pepper
If you just use these ingredients, your root vegetable bake is going to be delicious – and anything else you add is a bonus to make it even tastier.
I love using feta cheese in this recipe – but it’s completely optional. You may prefer to use parmesan, or a vegan cheese, or leave the cheese out all together and keep it vegan. That’s the beauty of this root bake, you can pick and choose how you want it.
What vegetables can I use in this vegetable bake?
You can essentially use any root vegetables that you like. We’ve used carrots, beets and potatoes, but if you want to keep your carbohydrates down you could use onions, cabbage, radish, turnip, jicama, rutabaga, celeriac and cauliflower.
If you want to make it into a low FOD MAP vegetable bake, use potato, sweet potato, parsnips and carrots.
If you have no dietary restrictions, just use any of your favorite root vegetables!
What you need to make a health vegetable bake
- Knife for chopping
- Large baking sheet
- Parchment paper
- Aluminum foil
- Some kind of utensil for stirring
How to make a simple root vegetable bake
Thankfully, you need very little to put this recipe together. You could even call it a one-pot vegetable bake. Or rather, one tray root vegetable bake!
It’s so easy you’ll wish you made it sooner.
Here’s how to make this recipe.
- Chop up all your root veggies. You can make as much or as little as you like.
- Spread them evenly over a parchment paper-lined baking sheet.
- Drizzle balsamic vinegar over the entire pan.
- Drizzle olive oil, avocado oil, or melted coconut oil over the entire pan.
- Mix well, making sure everything is coated. Sprinkle with sea salt – as much or as little as you prefer.
- Cover the entire baking sheet with foil and bake at 400 degrees for one hour.
- Toss the vegetables with chopped cilantro .
- Serve. If desired, sprinkle feta cheese.
I always struggle to allow my roast vegetables, especially this veggie bake, to cool. But remember to give them a few minutes to sit before serving because they will be hot like lava!
HEY LETS BE FRIENDS! Why not follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Print
Healthy Root Vegetable Bake
- Total Time: 70
- Yield: 4-6 1x
- Diet: Gluten Free
Description
Our Healthy Root Vegetable Bake is a delicious way to add extra vegetables into your diet. It’s simple to make and easy to scale up or down for a family. It’s so simple and delicious, you will love it as a main or a side! Serve with brown rice or add a protein source for a complete meal.
Ingredients
- two cups chopped carrots (can be peeled but not necessary)
- two cups peeled and chopped beets
- two cups chopped potatoes or sweet potatoes
- 2–4 tablespoons balsamic vinegar – I just shake the bottle and drizzle as much as I like
- 1/3 cup olive oil, avocado oil, or melted coconut oil – I also just shake and drizzle
- one bunch chopped fresh cilantro – if you don’t like cilantro, try parsley!
- sea salt
Instructions
- Chop up all your root veggies. You can make as much or as little as you like.
- Spread them evenly over a parchment paper-lined baking sheet.
- Drizzle balsamic vinegar over the entire pan.
- Drizzle olive oil, avocado oil, or melted coconut oil over the entire pan.
- Mix well, making sure everything is coated. Sprinkle with sea salt – as much or as little as you prefer.
- Cover the entire baking sheet with foil and bake at 400 degrees for one hour.
- Once uncovered and out of the oven, sprinkle fresh chopped cilantro over the roasted vegetables.
- Serve. If desired, sprinkle feta cheese.
Notes
This recipe will serve 4 as a main or 6 as a side. To scale the recipe, click scale 2x or 3x.
Vegetables – you can do this with any type or root vegetable, and you can change the amounts as you like. I love carrots, beets, and potatoes (sweet or gold) and so that’s what I used. Make it yours!
Oils – I like olive oil for this, but you could use just about any healthy fat, including ghee.
You can also pre-mix all these vegetables in a large bowl to make sure they’re more evenly coated with oil and balsalmic vinegar, but I honestly hate doing dishes and try to use as few dishes as possible so I’ll have fewer to wash later. Just being honest here.
You could also use a covered casserole dish rather than a baking sheet with foil.
- Prep Time: 10
- Cook Time: 60
Keywords: root vegetable bake
Pin: Healthy Root Vegetable Bake
Love easy meals like this. We often just have roasted potatoes for dinner when I’m feeling overwhelmed!
Oh me too. Just chop and bake. Love it! <3
These look SO good. LOVE roasting veggies. Root veggies in the fall.. Mmmmmm.
Have you ever added parsnips to this recipe? I think they would ‘fit right in there’
Here’s to roasting veggies!! Thanks!
Parsnips would be perfect! I’ll have to add them in to the recipe suggestions. Thanks for that!! <3
Root veggies are a staple around here! Love this reicpe!
Thanks, Linda! <3
This sounds delicious! I need to get more root veggies into my diet, especially beets.
Thanks Emily, they are so healthy <3
I like to eat berries and also liked the dish made from the fruit. Thank you for sharing this interesting dish for me.