Maple-Glazed Roasted Root Vegetable Medley

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

Maple-Glazed Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Roasted Root Vegetable Medley

Enjoy a vibrant medley of roasted root vegetables enhanced with a luscious maple glaze and protein-packed tempeh. Perfectly balanced for a nourishing meal, this dish offers a delightful mix of sweet, savory, and earthy flavors with a touch of aromatic rosemary.

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NUTRITION

586kcal
Protein
32.7g
Fat
18.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Sweet Potato (100g)

1/2 medium Red Onion (50g)

150g Tempeh

1/2 tsp Olive Oil

1 tbsp Maple Syrup

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized cubes. Slice the red onion into thick rounds or wedges.

  • 3

    Cut the tempeh into cubes. Optional: Steam the tempeh for 5 minutes to reduce any bitterness.

  • 4

    In a large mixing bowl, combine the chopped vegetables and tempeh. Drizzle with 1/2 teaspoon of olive oil, and season with salt, pepper, and finely chopped rosemary.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

  • 7

    In a small bowl, whisk together the maple syrup with a tiny pinch of salt and a few drops of water to form a glaze.

  • 8

    Drizzle the maple syrup glaze over the roasted vegetables and tempeh immediately after removing from the oven. Toss lightly to coat evenly.

  • 9

    Serve warm and enjoy this flavorful, nutrient-rich medley that’s perfect for breakfast, lunch, or dinner.

Maple-Glazed Roasted Root Vegetable Medley

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

Maple-Glazed Roasted Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Roasted Root Vegetable Medley

Enjoy a vibrant medley of roasted root vegetables enhanced with a luscious maple glaze and protein-packed tempeh. Perfectly balanced for a nourishing meal, this dish offers a delightful mix of sweet, savory, and earthy flavors with a touch of aromatic rosemary.

NUTRITION

586kcal
Protein
32.7g
Fat
18.8g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Carrot (61g)

1 medium Parsnip (82g)

1 small Sweet Potato (100g)

1/2 medium Red Onion (50g)

150g Tempeh

1/2 tsp Olive Oil

1 tbsp Maple Syrup

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized cubes. Slice the red onion into thick rounds or wedges.

  • 3

    Cut the tempeh into cubes. Optional: Steam the tempeh for 5 minutes to reduce any bitterness.

  • 4

    In a large mixing bowl, combine the chopped vegetables and tempeh. Drizzle with 1/2 teaspoon of olive oil, and season with salt, pepper, and finely chopped rosemary.

  • 5

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 20-25 minutes until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

  • 7

    In a small bowl, whisk together the maple syrup with a tiny pinch of salt and a few drops of water to form a glaze.

  • 8

    Drizzle the maple syrup glaze over the roasted vegetables and tempeh immediately after removing from the oven. Toss lightly to coat evenly.

  • 9

    Serve warm and enjoy this flavorful, nutrient-rich medley that’s perfect for breakfast, lunch, or dinner.