Agave-Roasted Root Vegetables

Agave-Roasted Root Vegetables

Here’s another super easy recipe (did I mention before that I’m lazy?) that features three different root veggies: sweet potato, carrots and onions. I never really thought onion was a root vegetable, more of a bulb, but I’m counting it as a root vegetable in this. So there.

I’ve always loved roasted veggies. I think it’s one of the best ways to bring out the rich flavor of the vegetables. But I’ve never tried using a sweetener like honey. Since honey isn’t vegan I decided to try agave and I think I’ve found a new favorite. These agave-roasted root vegetables don’t need much jazzing up; they’re delicious all by themselves.

So which of these veggies is going to be my featured veggie of the day for my challenge?? I think I’ll go with sweet potato. The sweet potato is not only delicious, it’s a great source of beta carotene and vitamins E and C. These antioxidants promote good vision and clear skin, as well as fight cancer. Plus the lovely orange color is really beautiful in any recipe!

Agave-Roasted Root Vegetables

 

Agave-Roasted Root Vegetables

  • 1 medium sweet potato, coarsely cut into 1/2 inch pieces
  • 1 medium onion, peeled and sliced lengthwise into wedges
  • 3 carrots, peeled and cut into 1/2 inch pieces
  • 2 Tbs olive oil
  • 2 Tbs agave nectar
  • sea salt and fresh ground black pepper, to taste

Agave-Roasted Root Vegetables Ingredients

Agave-Roasted Root Veggies

Preheat oven to 400 degrees Fahrenheit.

In a roasting pan lined with foil, toss the sweet potato, onion and carrots in the olive oil and agave nectar. Season with salt and pepper. Cover with foil and roast for 1 hour or until veggies are soft and slightly browned on the edges.

Vegan Agave-Roasted Root Vegetables

The agave nectar gave this dish such a melt-in-your-mouth sweetness that you’ll fall in love. This recipe makes me think of Valentine’s day since it’s so sweet and delicious. I guess I should have saved it for next week!

Agave-Roasted Root Vegetables plated

 

Printable version:

Agave-Roasted Root Vegetables
 
Sweet and savory roasted root vegetables.
Author:
Serves: 4
Ingredients
  • 1 medium sweet potato, coarsely cut into ½ inch pieces
  • 1 medium onion, peeled and sliced lengthwise into wedges
  • 3 carrots, peeled and cut into ½ inch pieces
  • 2 Tbs olive oil
  • 2 Tbs agave nectar
  • sea salt and fresh ground black pepper, to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a roasting pan lined with foil, toss the sweet potato, onion and carrots in the olive oil and agave nectar. Season with salt and pepper. Cover with foil and roast for 1 hour or until veggies are soft and slightly browned on the edges.

 

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge!

In case you missed the first four days, here are the recipes:

Day 1: Guacamole-Stuffed Mini Sweet Peppers

Day 2: Garlic Herb Rutabaga Fries

Day 3: Roasted Brussels Sprouts with Apples and Walnuts

Day 4: Indian-Spiced Tofu Scramble with Collards

What are your favorite vegetables to roast? Share in the comments!

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