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vegan spiced roasted root veggies recipe

Spiced & Roasted Root Veggies

These vegan Spiced & Roasted Root Veggies are the perfect complement to any soul-nourishing main dish - think cosy lentil shepherd's pie, vegetable lasagne, and nut roast. Who knew carrots and parsnips could taste so dang delicious!
Make it spicier: add cayenne pepper or chilli powder.
Make it sweeter: add agave or maple syrup.
Macros: 30g carbs, 6g fat, 3g protein.
Prep Time 10 mins
Cook Time 50 mins
Course Side Dish
Servings 6
Calories 203 kcal


  • 1kg carrots
  • 750g parsnips
  • 2 tsp cumin seeds
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp garlic granules
  • 1 tbsp olive oil
  • pinch of salt and pepper


  • Heat the oven to 220°C (gas mark 7) and line 1-2 baking trays with baking paper (depending on how big your oven is and how many veggie pieces you end up with).
  • Combine all the spices (cumin seeds, cumin powder, coriander, turmeric, cinnamon, garlic) into a small bowl and set aside.
  • Peel the carrots and parsnips, then cut them into similar-sized shapes and lay onto the baking trays before drizzling with olive oil and seasoning with salt and pepper.
  • Sprinkle the spice mixture all over the root veggies and ensure each piece is evenly coated - using your hands is easiest, but you could also use a spoon.
  • Roast for 50 minutes until veggies are tender and brown around the edges, then serve.


Serving suggestion: enjoy with a belly-warming shepherd's pie, lasagne, or nut roast and a side of greens.
Leftovers: the roasted root veggie leftovers will keep in the fridge for 2-3 days.
Keyword carrots, parsnips, side dish, sides, vegetables