Roasted Cajun Vegetables

Roasted Cajun Vegetables


Sweet and savory with just enough heat, what could be better? Made with our Salt-Free Cajun Seasoning, these Roasted Cajun Vegetables are perfect on their own or alongside your favorite grilled protein. Just chop, toss, and roast.

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Roasted Cajun Vegetables

Roasted Cajun Vegetables

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: Serves 4 1x
  • Category: Side Dishes
  • Method: Oven Roasting
  • Cuisine: Plant-Based, Cajun
  • Diet: Vegan

Description

A colorful display of Cajun spiced and roasted beets, sweet potatoes, carrots, parsnips, and red onions. 


Ingredients

Scale
  • 2 tbsp extra-virgin olive oil
  • 2 large beets (red, golden, or a combination), peeled and cubed
  • 3 medium carrots, peeled and cut into diagonal slices
  • 2 medium parsnips, peeled and cut into diagonal slices
  • 1 large sweet potato, peeled and cubed (make these cubes larger than the beets)
  • 1 large red onion, cut into thick half-moons
  • 1 tbsp Salt-Free Cajun Seasoning, divided
  • Salt, to taste after cooking

Instructions

  1. Place the oven racks in the top two positions and preheat oven to 425 degrees F. Line two rimmed baking sheets with parchment paper and set aside (Note: Beets may permanently stain Silpat mats).
  2. Prep the vegetables, leaving beets until last. Place the carrots, parsnips, sweet potato, and onion into a large bowl, then placed the beets in another bowl (Note: if using a mix of red and golden beets, place them in separate bowls).
  3. Drizzle the mixed vegetables with 1 tablespoon plus one teaspoon of oil. Add the remaining 2 tablespoons of oil to the beets. Toss to coat each bowl of vegetables evenly.
  4. Sprinkle 2 teaspoons of Salt-Free Cajun Seasoning over the mixed vegetables, and the remaining  teaspoon over the beets. Toss all to distribute seasoning evenly.
  5. Place the mixed vegetables on one baking sheet in a single layer, reserving half of the onion wedges. Place the beets on the second baking sheet, leaving room for the reserved onion wedges. This will prevent the beets from turning everything pink.
  6. Roast for 20 minutes, then flip both pans of vegetables and rotating the pans between the oven racks. Roast another 20-30 minutes, to desired tenderness (check at 20 minutes). 
  7. Remove from oven and salt to taste. Sprinkle with additional seasoning, if desired. The beets may take a few minutes longer than the mixed vegetable tray.

Notes

Serve with a dollop of plain coconut yogurt (vegan option) or Greek yogurt (non-vegan option) to add a cool and creamy break from the heat of the Cajun spices. Refrigerate leftovers in an airtight container up to four days.

Nutrition Estimate Per Serving (1/4 RECIPE) – Calories: 190, Fat: 6.8g, Saturated Fat: .6g, Polyunsaturated Fat: .6g, Monounsaturated Fat: 4.6g, Cholesterol: 0g, Sodium: 212mg, Potassium: 690mg, Carbohydrates: 30.4g total/24.6g net, Fiber: 5.8 Sugar: 11.3, Protein: 2.9, Vitamin A: 337%, Vitamin C: 37%, Calcium: 4.7%, Iron: 6% (based on 2,000 calorie diet). Includes 1/4 tsp salt added after roasting.

Keywords: CAJUN VEGETABLES, ROASTED VEGETABLES, VEGAN, BEETS, PLANT-BASED, SWEET POTATOES, EASY SIDE DISHES, VEGETARIAN, HEALTHY SIDE DISHES, GLUTEN-FREE, GRAIN-FREE, PALEO, LOW-FAT, MEATLESS

ROASTED CAJUN VEGETABLES
ROASTED CAJUN VEGETABLES

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