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Roasted Winter Vegetables

Nicole Kearsley
A medley of root vegetables roasted to bring out the natural sweetness and glory. A little olive oil, salt and pepper is all you need here.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Mediterranean, Vegan


  • 20 ounces ` Beet
  • 4 Carrots
  • 1 tablespoon Vegan Butter
  • 6 ounces Lacinato Kale
  • 1 clove Garlic
  • 1 bunch Chives Fresh
  • 1/4 cup Kalamata Olives
  • 1 Lemon
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons Olive Oil Extra Virgin
  • 1/2 teaspoon Thyme Leaves Dried
  • 1 cup Couscous


  • Preheat oven to 400°F. Peel and cut the beets into 1/2 inch thick sticks. Put them on a baking sheet and toss with 1 tbsp oil, and a pinch of salt and pepper. Roast until the beets are tender and browned on the bottoms, 20-25 minutes.
  • Cook couscous according to package directions. I used my instant pot with couscous to water 1:2 ratio, for 3 minutes, natural release.
  • Peel the carrots and chop them on a diagonal in 1/4-inch thick slices. Place a large skillet over medium-high heat and add the vegan butter. Once butter is melted, add the carrots and cook until tender, tossing occasionally to lightly caramelize both sides, about 10 to 12 minutes.
  • Rinse and destem the kale and roughly chop the leaves. Thinly slice the garlic. Mince the chives. Chop the olives. Zest about 1 tsp of the lemon peel into a small bowl. Add the chives, chopped olives, vinegar, and 1 tbsp oil to the bowl. Mix well with a fork.
  • Once the carrots are tender, add the kale, garlic, and thyme and cook for 5 to 7 minutes, or until the kale turns tender and more green. Squeeze the juice from half of the lemon over the skillet. Season to taste with salt and pepper.
  • Divide the couscous and roasted beets between your plates. Top with the buttery carrots and kale and drizzle the Kalamata olive vinaigrette over the whole dish.


PLAY AROUND: This basic recipe is easily adapted to use whatever vegetables you have on hand and feel free to play around with different herb and spice combinations.
*ON OLIVE SAUCE: Leaving out the olive sauce is an option without compromising taste!
**SERVING: This recipe yields 21 grams of protein for each serving.