Roasted Root Vegetables with 5 Grain Tempeh

Get ready for a feel-good, flavor-packed dish that’s all about good vibes and plant-powered goodness.

Roasted sweet potatoes, beets, and parsnips are tossed in olive oil, fresh rosemary, and thyme, bringing out all the savory, earthy sweetness. And to level up the protein, we’ve added SoyBoy’s 5-grain tempeh for that perfect hearty crunch. It's the kind of dish that’s easy to love, full of flavor, and made for your next cozy, feel-good meal.

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Ingredients:

• 1 Red Onion

• 1 Large Parsnip

• 2 Sweet Potatoes

• 1 Beet

• Fresh Rosemary 

• Fresh Thyme

• Sea Salt

• Cracked Pepper

• Olive oil

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Instructions:

1. Cut onion into wedges

2. Cut sweet potatoes into 1-inch pieces

3. Peel parsnip and cut into rounds

4. Peel beet halves and cut into ¼-inch slices. 

5. Place all vegetables in a large bowl and toss with enough olive oil to cover and salt and pepper to taste. 

6. Spread on a parchment-lined oven tray and sprinkle with fresh rosemary and thyme. 

7. Bake at 400° for 45 minutes or until veggies are soft.