From left to right: celery root (celeriac), jicama, green lo bak, yam, yucca root (cassava), white turnip, yellow turnip. Conspicuously absent from this lineup are the usual suspects, carrots and beets, since they have gone it alone in their own dedicated recipe.

Veggies

Root Vegetable Medley

baked and honey glazed vegan recipe

With the ingredients show above, follow the exact same steps as in my Honey Glazed Baked Carrots and Beets recipe, just change out the root veggies, and that’s pretty much it : )

Some of these aren’t so easy to peel, so just use a knife to slice off the skin and make very odd looking geometric shapes out of them. On the day I went shopping, parsnips weren’t available otherwise you can be sure they would have been included in this medley.

Roasting vegetable medleys with a variety of lesser-known vegetables can offer several benefits:

Expanding Appreciation for Global Food Cultures: Exploring and cooking with unfamiliar vegetables introduces you to ingredients used in diverse culinary traditions. This can deepen your understanding and appreciation of different cultures’ cuisines, offering a richer, more nuanced food experience.

Creative Possibilities in the Kitchen: Experimenting with a range of vegetables opens up new avenues for creativity. You can discover unique flavor combinations, textures, and cooking techniques, making your cooking more exciting and diverse.

Diversifying Nutrient Intake: Different vegetables offer varying nutrient profiles. By incorporating a wider range of vegetables into your diet, you can increase your intake of different vitamins, minerals, and antioxidants, contributing to a more balanced and healthful diet.

Fridge ready for all-week snacking at room temperature: note that the cassava and jicama are both high in resistant starch.