Roasted Italian Vegetables and Beyond Meatballs

Roasted Italian Vegetables and Beyond Meatballs

Italian cuisine goes far beyond spaghetti night, and while famous for pasta and marinara, the region’s recipes are as rich and diverse as its culture. Our Roasted Italian Vegetables and Beyond Meatballs is a plant-based nod to the simple and delicious. It hits the spot for comfort food cravings and every bite is a different flavor combination. In short, it’s freaking delicious.

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Roasted Italian Vegetables and Beyond Meatballs

Roasted Italian Vegetables and Beyond Meatballs

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Serves 6 1x
  • Category: Entrée, Main Course, Dinner
  • Method: Stove Top and Oven Roasting
  • Cuisine: Italian, Plant-Based
  • Diet: Vegan


Roasted Italian Vegetables and Beyond Meatballs



For the Meatballs

  • 1 pound Beyond Beef Plant-Based Ground
  • 2 tbsp Anthony’s Blanched Almond Flour
  • 1 tbsp Anthony’s Nutritional Yeast
  • 1 tbsp golden flaxseed meal
  • 1 tbsp red wine vinegar
  • 2 tsp avocado oil (for browning)
  • 2 tsp dried parsley
  • 1 1/2 tsp Homemade Italian Seasoning
  • 1 1/2 tsp dried basil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2  tsp ground black pepper
  • 1/2  tsp salt
  • 1/2 tsp fennel seeds (whole, not ground)
  • 1/2  tsp Lakanto Golden Sweetener
  • 1/8 to 1/4 tsp crushed red pepper flakes, to heat preference

For the Vegetables

  • 8 radishes, scrubbed, trimmed, and quartered lengthwise
  • 2 medium parsnips, peeled and cut into rounds on an angle (about 1/3” thick)
  • 3 medium carrots, peeled and cut into rounds on an angle (about 1/3” thick)
  • 2 bell peppers (red, yellow, orange, or aloha), deseeded and quartered lengthwise
  • 1 8-oz container whole cremini (baby bella) mushrooms, trimmed 
  • 1 pint grape or cherry tomatoes
  • 1 large red onion, cut into eight wedges
  • 1/2 small rutabaga, peeled and cut into bite sized chunks (about a cup)
  • 2 tbsp plus 1 tsp extra-virgin olive oil
  • 1 1/2 tbsp Anthony’s Nutritional Yeast
  • 1 tbsp Homemade Italian Seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


For the Meatballs

  1. Combine all dry meatball ingredients in a small bowl. Add Beyond Beef Plant-Based Ground and vinegar to a large bowl. 
  2. Sprinkle about a quarter of the seasoning mixture over the Beyond Ground and use a silicone spatula to fold the “meat” over and incorporate the spices. Repeat folding and sprinkling until all the seasoning is gradually added. Once fully combined, cover the bowl with plastic wrap or a silicone lid and refrigerate until ready to use.

For the Vegetables

  1. Set oven racks to top two positions, preheat oven to 425 degrees F, and line two large, rimmed baking sheets with Silpat mats or parchment paper (note: parchment will brown more – and more quickly – than Silpat). 
  2. Prep all vegetables: Quarter the larger mushrooms and halve smaller ones to ensure uniform size. Slice parsnips and carrots on an angle to increase surface area for caramelizing. Rutabaga takes the longest to cook, which is why we are cutting it into bite sized chunks. 
  3. Add all dry seasoning ingredients to a small bowl and combine. Add parsnips, carrots, rutabaga, radishes, onions, and mushrooms to a large bowl and drizzle with one tablespoon plus two teaspoons of oil, then toss to coat. Reserve a teaspoon of the seasoning mixture and sprinkle the rest over the vegetables while gently tossing to coat evenly. Transfer to one of the prepared pans, arranging in a single layer. If necessary, put some of the onions on top of the root vegetables. 
  4. Add the tomatoes to the same bowl, drizzle with a teaspoon of the oil, toss and season with the reserved spice mixture. Transfer to the second prepared pan. 
  5. Add the remaining teaspoon of oil to the bowl and use a silicone pastry brush to incorporate any remaining seasoning from the bowl with the oil. Place the peppers, skin side up, onto the pan with the tomatoes and brush with the oil from the bowl. Set the tomato and pepper pan aside.
  6. Place the root vegetable pan on the top rack and set a timer for 20 minutes. 

Putting it Together

  1. While the root vegetables are roasting, use a small cookie scoop to divide the Beyond mixture into 30 small meatballs (roughly 2 teaspoons each). Work quickly to roll and place on a plate. 
  2. Heat a large nonstick sauté pan over medium heat and add 2 teaspoons of avocado oil. Transfer the meatballs to the hot pan and cook about 1-2 minutes on each side, until lightly browned, turning frequently. Once browned, transfer back to the plate, leaving any excess liquid in the pan. We’re browning here and finishing cooking (to an internal temp of 165 degrees F) in the oven.
  3. By now, the root vegetable time should be up. Transfer half of the onions from the root vegetable pan onto the tomato pan, flip the root vegetables, and top with the Beyond meatballs. 
  4. Return the root vegetable pan to the top rack, place the tomato pan on the second rack, and set a timer for 25 minutes. 
  5. When time is up, remove the pans and divide the vegetables and meatballs between eight plates or transfer the vegetables to one platter, and meatballs to another. 


Refrigerate leftover vegetables and meatballs separately, in glass airtight containers, up to four days. 

Nutrition Estimate Per Serving (1/6 RECIPE, INCLUDING 5 MEATBALLS) – Calories: 345, Fat: 20.4g, Saturated Fat: 4.5, Polyunsaturated Fat: .8g, Monounsaturated Fat: 4.7g, Cholesterol: 0mg, Sodium: 658mg, Potassium: 814mg, Carbohydrates: 23.1g total/16.3g net, Fiber: 6.8 Sugar: 7.5, Protein: 21.5, Vitamin A: 147%, Vitamin C: 131%, Calcium: 9.8%, Iron: 20.7% (based on 2,000 calorie diet).



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