Vegan Maple Bacon Roasted Roots

This recipe is great for using up any leftover vegetables in the fridge. You can use any combination of veg, we’ve used traditional roots in this version.

1 hr 10 mins

Serves 4

You will need

2 parsnips, peeled and chopped lengthways into 4 chunky strips

2 carrots, peeled and chopped lengthways into 4 chunky strips

1 baking potato, peeled and cut into wedges

1 medium sweet potato, peeled and cut into chunky lengths

4 baby beetroots, topped and tailed, and cut into wedges

4 heaped teaspoons of Herby Hog Maple Bacon & Black Pepper flavoured seasoning

2 garlic cloves, crushed

Olive Oil

1 spring onion, roughly chopped, to garnish


  1. Preheat the oven to 200°C/400°F
  2. Put all the vegetables into a large ovenproof dish ensuring that there is enough space between the veg to roast (rather than steam).
  3. Drizzle generously with olive oil, sprinkle on the seasoning and crushed garlic and mix well so the vegetables are thoroughly coated.
  4. Roast in the oven for 50 minutes or until all the veg are cooked through. Turn the veg once or twice during cooking to ensure that they are continually coated with the seasoned oil and not drying out.
  5. To serve, sprinkle with the freshly chopped spring onion

Top Tips

Brilliant as a side dish or to make a tasty vegan meal, add to plain cooked couscous.

Vegetarians can enjoy this dish added to cooked pasta with 2 tablespoons of cream cheese melted through.

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