Simple, practical, and full of everyday flavour, Roasted Golden Beets, Leeks & Fennel - the best Roasted Root Vegetables is a vegan, vegetarian American side made with oil, golden beet peeled and cubed, and chopped fennel in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Yield: 6
- Category: Side
- Cuisine: American
Ingredients
- 2-3 teaspoons oil
- 1-2 golden beet peeled and cubed
- 1 1/2 cup chopped fennel
- 1 1/2 cup chopped leek
- 1 medium sweet potato peeled and cubed
- 5 garlic cloves whole
- 1/2 - 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh herbs such as thyme, (rosemary, sage or use up to 2 teaspoons dried herbs)
Method
- Brush some oil on your baking dish.Then add the cubed raw vegetables to the baking dish.
- Add the rest of the oil and toss well to coat. Then sprinkle the salt, pepper, and herbs all over. Gently toss well to coat.
- Then put it in the oven at 400 degrees Fahrenheit.(205 c)
- Cover the baking dish with parchment for the first 15-17 minutes so that the vegetables cook faster.
- Then remove the parchment covering the baking dish and also move the vegetables around after the first 15 minutes and then continue to bake for 20-30 minutes or until the vegetables are tender to preference.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
