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These vegan roasted vegetables are an inexpensive dish idea to use for meal prep, side dishes, and salads. While I love it made with potatoes, carrots, mushrooms, and peppers, it works well with just about any veggie. All it requires is 5 minutes of hands-on time and then the oven does the rest of the work.
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Table of Contents
- Why You’ll Love this Vegan Roasted Vegetables Recipe!
- Ingredients for Vegan Vegetables with Thyme
- How To Make Vegan Roasted Veggies
- Toni’s Recipe Tips for Roasted Vegetables
- FAQs for Vegan Vegetable Recipes
- What to Eat with Roasted Vegetables
- More Vegan Roasted Vegetable Recipes
- Vegan Roasted Vegetables with Thyme Recipe
Why You’ll Love this Vegan Roasted Vegetables Recipe!
I make this recipe for roasted vegetables frequently. It is so simple and flexible and keeps things fresh and less complicated when it comes to dinner time. These roasted vegan vegetables give a perfect way to try new veggies or clean out the fridge with whatever veggies you have on hand. Other than veggies, all you need are some oil and seasonings to make these crispy roasted vegetables.
The best part? Roasting veggies retain more of the nutrients than boiling or steaming. This makes sure you get the most from your veggies!
Roasted potatoes and vegetables go with everything but I especially love them with crispy tofu sticks, spicy sweet tofu, and lentil burger patties.
Ingredients for Vegan Vegetables with Thyme
Fresh veggies and a few staple ingredients are all it takes to make roasted potatoes and vegetables for dinner.
- Red potatoes: These thin-skinned potatoes are perfect for roasting.
- Red or yellow onion: Aromatics for flavor.
- Veggies: I love a blend of carrots, fresh mushrooms, and yellow and red peppers.
- Oil: Use your favorite moderate heat cooking oil. I usually opt for olive oil, avocado oil, coconut oil, or grapeseed oil.
- Dried thyme: This pantry staple makes these vegan roasted vegetables stand out. You can swap out for fresh thyme if you have some in the house.
How To Make Vegan Roasted Veggies
Preparations:
- First, preheat the oven to 400 degrees F.
Step 2: While the oven is preheating, place all the cut veggies in a large bowl. Next, add the oil, thyme, and salt. Then, mix everything together until evenly coated.
Step 3: Next, transfer to a 9×13-inch baking pan. Finally, roast 45 to 50 minutes or until vegetables become tender, stirring occasionally to brown all the sides.
Toni’s Recipe Tips for Roasted Vegetables
- Cut dense root vegetables into smaller pieces. Carrots and potatoes take longer to cook than mushrooms and peppers. This way everything cooks at about the same time.
- Don’t crowd the veggies: For perfectly crisp veggies make sure they aren’t overcrowded on the pan. This allows the water released by the vegetables to evaporate more easily in the oven.
- Don’t forget to stir. Giving them a stir while they cook helps all the sides to cook up with crisp, browned edges.
FAQs for Vegan Vegetable Recipes
The same as everyone else, except without any animal products. Simply, they choose oils over dairy-based butter. When making sheet pan meals with roasted vegetables, vegans opt for plant-based proteins such as tofu, tempeh, chickpeas, or other beans.
Yes, in most cases roasted vegetables are a healthier option for side dishes, especially when made with just oil and seasonings. You only need enough oil to lightly coat the veggies. Choose heart-healthy oils such as olive oil, avocado oil, or grapeseed oil.
Yes, roasted vegetables make great leftovers. They will work great reheated or even served up cold or at room temperature. They reheat best in the oven or air fryer but you can also microwave them. To serve up cold, add them to grain bowls or salads.
What to Eat with Roasted Vegetables
- Side dish: They work with just about any main dish but my family really loves them as a side for savory tofu and veggie burger patties.
- Pasta dishes: Add them to the top of just about any pasta dish. They go perfectly with a vegan alfredo sauce and vegan garlic sauce.
- Salads: Save the leftovers or use roasted potatoes and vegetables for your meal prep. Then you can add them to a variety of salads, bowls, and dishes during the week.
- Breakfast: Roasted veggies make a great breakfast side, as they taste like a hash! Serve alongside a tofu scramble, with a vegan hollandaise sauce, or in a breakfast taco or burrito.
More Vegan Roasted Vegetable Recipes
Vegan Side Dishes
Oven Roasted Sesame Asparagus
Vegan Dinners
Rosemary Roasted Potatoes
Vegan Appetizers
Simple Curry Roasted Broccoli (Indian Broccoli + Other Flavors)
If you tried this vegan roasted vegetables recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Vegan Roasted Vegetables with Thyme
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Video
Ingredients
- 2 pounds of red potatoes cubed (about 9 cups)
- 1 red or yellow onion sliced
- 3 medium carrots sliced
- ½ pound of fresh mushrooms destemmed and halved
- 1 large sweet yellow pepper cut into 1 ½ inch pieces
- 1 large sweet red pepper cut into 1 ½ inch pieces
- 2 Tablespoons of oil
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- ¼ teaspoon of pepper
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, combine all the ingredients and mix until everything is evenly coated.
- Transfer to a 9×13-inch baking pan. Roast 45 to 50 minutes or until vegetables become tender, stirring occasionally.
Notes
- To add extra flavor: Minced garlic or garlic powder would pair well with this dish.
- Cut dense root vegetables into smaller pieces. Carrots and potatoes take longer to cook than mushrooms and peppers. This way everything cooks at about the same time.
- Don’t crowd the veggies: For perfectly crisp veggies make sure they aren’t overcrowded on the pan. This allows the water released by the vegetables to evaporate more easily in the oven.
I made this for dinner tonight and we did like it, but next time I would make a few tweeks. This amount of vegetables filled my 9 X 13 pan completely to the top, so they were not spread out and steamed rather than roasted. Next time I think I would spread the vegetables out on a large sheet pan rather than the 9 X 13 pan. We have a lot of leftovers (there are only two of us) and plan to heat them up and eat them over the next week. Thanks for the recipe. This combination of vegetables is wonderful.
Can you use an air fryer?
We have not tried this recipe in the air fryer yet, but if you do please let use now how it goes. Enjoy!
Can’t go wrong with this tasty dish! Yummmm!
Always a winner side dish!
I feel like roasted vegetables taste way better than regularly cooked lol in love!
Something about roasting them really brings out all the flavor!
This is one of my favorite sides! So delicious!
Forever a go-to!
These vegetables are perfect! Such a delicious side for any dish!
They pair so perfectly well! Oh so good!
I love roasted vegetables, since it’s such an easy and affordable dinner option. So finding new variations and recipes for it is just the best. Your recipe is so good!!
Same! This variation is too good!
daaang, these were legit delicious, and I always have extra thyme!
Definitely a great way to use up your thyme!
thyme makes the veggies extra yummy and fragrant! great tips on it
Definitely makes them easier to enjoy for picky eaters!
These vegetables are perfect! Love the roasted thyme with the potatoes!
Simple and yet so flavorful!
simple and delicious! love these roasted veggies!
Oh my goodness, what a comforting meal perfect for almost any time of year, meal, or occasion. Thanks for this delicious “go-to” recipe!
Certainly a go-to at our house now!
This is a delicious meal
So glad you enjoyed it! Nothing like flavored veggies for the win!