Warm Hearth Vegan Side (Printable)
Cozy side featuring roasted root veggies, lentils, herbs for a nourishing warm addition.
# List of ingredients:
→ Root Vegetables
01 - 2 medium carrots, peeled and diced
02 - 1 large parsnip, peeled and diced
03 - 1 small sweet potato, peeled and diced
→ Lentils
04 - 1 cup cooked green or brown lentils (about 1/2 cup dry)
→ Aromatics & Herbs
05 - 1 small red onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon dried rosemary
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - 2 tablespoons toasted pumpkin seeds (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the diced carrots, parsnip, and sweet potato with 1 tablespoon olive oil, thyme, rosemary, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25-30 minutes, stirring once halfway through, until golden and tender.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and sauté for 4-5 minutes until soft. Add garlic and cook for 1 minute more.
05 - Stir in the cooked lentils and sauté for 2-3 minutes until warmed through.
06 - Add the roasted root vegetables to the skillet. Gently toss to combine and adjust seasoning if needed. Serve warm, garnished with chopped parsley and toasted pumpkin seeds.
# Expert Advice:
01 -
- Its the kind of dish that makes your whole house feel like a hug
- Simple ingredients transform into something deeply satisfying
- Perfect for meal prep and actually tastes better the next day
02 -
- Dont rush the roasting step, those golden edges are where all the flavor lives
- Let the vegetables cool slightly on the pan before tossing with lentils so they dont get mushy
- Season at multiple stages, not just at the end, for layers of flavor
03 -
- Cut vegetables into similar sizes so they finish roasting at the same time
- Toast your pumpkin seeds in a dry pan while vegetables roast for maximum crunch