Roasted Root Vegetables with Rosemary and Beet Spirals

This is a special edition of #VeganViernes as I’m featuring an ingenious touch of beet spirals from Veggie Noodle Co. With fall season upon us, I thought what better way to eat your veggies than with a warmed root medley with a hint of rosemary and garlic.

Veggie Noodle Co. is based in Austin, TX and you may have seen these ready-to-eat packaged spirals at your local grocery store. They have different types of spirals such as butternut squash, zucchini, beets, sweet potato, and more. I love them because it’s an easy way to get my nutrients in and I don’t have to worry about doing all the prep work!

You’ll be roasting vegetables for this recipe which makes cooking a lot simpler and cleaner. You can use any combination of root vegetables and serve this as a side or a hearty entree.


Ingredients (serves 4-6):

1 package Veggie Noodle Co. Beet Spirals

4 carrots

4 parsnips

1 red onion

3-4 large red potatoes

1 tbsp fresh chopped rosemary

3-4 cloves of fresh minced garlic

salt and pepper

olive oil


1)Preheat oven to 425 degrees

2)Peel carrots and parsnips, cut along with potatoes and onion into 1″ pieces and place in a large mixing bowl.  Coat vegetables with salt, pepper, and olive oil.

3) In a separate bowl, coat beet spirals with salt, pepper, and olive oil. You’ll be roasting these separate from the rest.

4) Chop rosemary and garlic and add to the mixing bowl and beets, makings sure to coat everything.

5) On a large baking sheet, add non-stick spray and lay the first bowl of vegetables ensuring to give them breathing room to roast properly. Bake for about 30-45 minutes or until tender and charred to your liking. Check on the 15 minute mark and flip them over. At this point, you can add the beet spirals which go on a separate baking sheet and bake for the remainder of the time.

6) Take out of oven, mix together, and serve!




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