Make my Roasted Golden Beets, Fennel & Leeks as a simple side for your holiday meal or use it as a stuffing for your holiday roast. Gluten-free.
Looking for a side for your holiday dinner? Make these roasted root vegetables. I like a mix of roasted golden beets, leeks, sweet potatoes and fennel – the perfect blend. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious.
The stars of this side dish are the golden beets. Roasting concentrates the natural sweetness of the beets and the golden beets take so beautifully to herbs. Also, they combine easily and naturally with the fragrant aroma of the whole roasted garlic cloves, which enhances their earthy flavor.
I love to serve these roasted root veggies as a simple side or use it as a stuffing for my holiday roast.
More recipes for the holidays:
- Lentil Quinoa Loaf
- Lentil Shepherd’s Pie
- Chickpea Veggie Loaf
- Shepherd’s Pie with Chickpeas
- Cauliflower Alfredo, Spinach, Artichoke Lasagna
- Easy Vegan Veggie Lasagna
- Grilled Portobello with Garlic Sauce
Roasted Golden Beets, Leeks & Fennel - the best Roasted Root Vegetables
- 2-3 teaspoons oil
- 1-2 golden beet peeled and cubed
- 1 1/2 cup (90 g) chopped fennel
- 1 1/2 cup (90 g) 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
- 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.
- beets – I like golden beets but regular beets work as well
- Leeks – You can use onion instead, or spring onions
- Fennel – if you cannot find fennel or if you don’t like it, use celery or add more leeks
- Sweet potatoes – or use regular potatoes
- some oil is added when roasting the vegetables
- seasonings: I like my typical stuffing herbs. Thyme, rosemary, sage, or use up to 2 teaspoons dried mixed herbs
Tips & Substitutions:
- I like using these roasted veggies as a filling for my holiday roast
- Make sure your oven is hot. Turn the oven temperature up to 400°F or even up to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp. Everything will be golden brown and delicious!
- Use the biggest casserole dish you can find or use a sheet pan to ensure the veggies are not layered too much or doubled up and that they roast instead of steam
- Celeriac, carrots, and parsnips would be great additions to this dish
- You can also add some toasted bread to the stuffing and sprinkle in some vegetable broth. Do this when the veggies are al dente and then continue to bake for 15-20 mins
How to make Roasted Golden Beets, Fennel and Leeks
Brush some oil on your baking dish. Then add the cubed raw vegetables to the baking dish.
Add the rest of the oil 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 for the first 15 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.
You can also add some bread to the stuffing and sprinkle in some vegetable broth. Do this when the veggies are al dente and then continue to bake for 15-20 mins