beauty shot of root vegetables

Garlic Roasted Root Vegetables


beauty shot of roasted root veggies

Turn to warm, comfortable, and filling food when the weather gets cold. Honouring vegetables that are in season, this no-fuss recipe boasts delectable flavours.

Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 4 servings


  • 5 whole garlic cloves, skin on
  • 3 large kohlrabi
  • 3 large beets
  • 3 medium parsnips
  • 2 medium carrots
  • 56 g / 1/4 cup Crystal margarine
  • juice of half a lemon
  • 1 g / 1/4 tsp chili flakes
  • 3 g / 1/2 tsp salt
  • fresh black pepper to taste


  1. Pre-heat oven to 400℉ (200℃). While the oven is heating, wrap garlic cloves in a small square of tin foil and place in oven to roast for 25 minutes.
  2. garlic cloves with skin on

  3. Meanwhile, prepare the vegetables by peeling and cutting them into approximately 3/4 inch (2 centimetres) pieces.
  4. root veggies in bowls

  5. Remove garlic from oven and allow to cool. In a small bowl melt Crystal margarine in the microwave. Squeeze roasted garlic from their skins and add to Crystal margarine along with lemon juice and chili flakes; lightly mash mixture with a fork.
  6. Crystal with spices

  7. Toss together vegetables with the Crystal margarine mixture. Place on a baking sheet lined with tin foil or parchment paper lined. Sprinkle with salt and pepper.
  8. Roast for 30-35 minutes or until vegetables are easily pierced with a paring knife.

Chef Notes

  • If possible purchase kohlrabi with unblemished leaves and stems attached – they can be chopped up and cooked with the garlic roasted root vegetables or sautéed at another time.

beauty shot of root vegetables

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