Maple-Roasted Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley

Savor a warmly spiced medley of roasted root vegetables, featuring tender tempeh, crisp carrots, earthy parsnips, and sweet beets drizzled with a touch of maple syrup and olive oil. This dish boasts a delightful balance of savory and subtly sweet flavors, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

438kcal
Protein
32.6g
Fat
18.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 medium Carrot (61g)

1 small Parsnip (70g)

1 medium Beet (80g)

1 tsp Olive Oil

1 tsp Maple Syrup

Pinch of Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into 1/2-inch cubes.

  • 3

    Peel and chop the carrot, parsnip, and beet into evenly sized pieces.

  • 4

    In a large bowl, toss the chopped vegetables and tempeh with olive oil, maple syrup, dried thyme, salt, and pepper until evenly coated.

  • 5

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through to ensure even roasting. The vegetables should be tender and lightly caramelized.

  • 7

    Serve warm and enjoy this versatile medley for breakfast, lunch, or dinner.

Maple-Roasted Root Vegetable Medley

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Roasted Root Vegetable Medley

Savor a warmly spiced medley of roasted root vegetables, featuring tender tempeh, crisp carrots, earthy parsnips, and sweet beets drizzled with a touch of maple syrup and olive oil. This dish boasts a delightful balance of savory and subtly sweet flavors, perfect for any meal of the day.

NUTRITION

438kcal
Protein
32.6g
Fat
18.3g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 medium Carrot (61g)

1 small Parsnip (70g)

1 medium Beet (80g)

1 tsp Olive Oil

1 tsp Maple Syrup

Pinch of Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Cut the tempeh into 1/2-inch cubes.

  • 3

    Peel and chop the carrot, parsnip, and beet into evenly sized pieces.

  • 4

    In a large bowl, toss the chopped vegetables and tempeh with olive oil, maple syrup, dried thyme, salt, and pepper until evenly coated.

  • 5

    Spread the mixture in a single layer on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 25-30 minutes, stirring halfway through to ensure even roasting. The vegetables should be tender and lightly caramelized.

  • 7

    Serve warm and enjoy this versatile medley for breakfast, lunch, or dinner.