Oil-Free Roasted Root Vegetables

Serves: 4–6
Prep Time: 15 minutes
Roast Time: 35–45 minutes

Ingredients

Use any combination of these—aim for about 2–2.5 pounds total:

Vegetables

• 2 carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 medium sweet potato, peeled and diced
• 1 small butternut squash or 2 cups diced
• 1–2 beets, peeled and cut into wedges
• 1 small red onion, sliced into thick wedges
• Optional: turnips, rutabaga, celery root, or radishes

Oil-Free Glaze (key to browning!)

• 3 tbsp vegetable broth
• 1 tbsp maple syrup (or date syrup)
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp dried thyme or rosemary
• ½–1 tsp salt (optional, to taste)
• Pepper to taste

Instructions

1. Preheat oven

Set to 425°F and line a baking sheet with parchment paper or a silicone mat.
(High heat is what allows oil-free veggies to brown.)

2. Make the glaze

Whisk together all glaze ingredients until smooth.

3. Coat the vegetables

In a large bowl, toss all chopped veggies with the glaze until well coated.

4. Spread and roast

Spread the vegetables in a single layer — overcrowding prevents crisping.

Roast 35–45 minutes, flipping once midway.

5. Optional finishing touches

• Sprinkle with a little balsamic reduction
• Add fresh herbs (parsley, thyme, chives)
• Add a squeeze of lemon for brightness

6. Serving ideas

• As a side for holiday meals
• On top of a big chopped salad
• Mixed with quinoa or farro
• As a filling for a warm grain bowl with tahini drizzle