Vegan Roasted Vegetables with Thyme

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 actually works with just about any veggie. All it requires is about 5 minutes of hands-on time and then the oven does the rest of the work.

This recipe for roasted vegetables is one that returns frequently to the menu in my house. Its simplicity and flexibility make it perfect for keeping things fresh and less complicated when it comes to dinner time. 

If you need a bit more easy vegetable recipe inspiration check out this Spanish cauliflower rice and roasted mushrooms. They both take less than 30 minutes to make!

Roasted potatoes and vegetables go with everything but I especially love them with crispy tofu sticks, spicy sweet tofu, and lentil burger patties.

Why This Recipe Works

• Flexible: Make vegan roasted vegetables with your favorite veggies or as a way to clean out the refrigerator.
• Easy preparation: Other than veggies, all you need are some oil and seasonings to make these crispy roasted vegetables.
• Healthy side dish: Roasting veggies retain more of the nutrients than boiling or steaming making sure you get more nutrients from your veggies.

What Goes Into This Recipe

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 roasted vegetables easy to make. You can swap out fresh if you have some in the house.

How To Make Vegan Roasted Veggies

• 1) Preheat the oven to 400 degrees F.
• 2) Place all the cut veggies in a large bowl. Add the oil, thyme, and salt. Mix everything together until evenly coated.

• 3) Transfer to a 9x13-inch baking pan. Roast 45 to 50 minutes or until vegetables become tender, stirring occasionally to brown all the sides.

Expert Tips

• 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

What to Eat with Roasted Vegetables

• Side dish: They really 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.

More Vegetable Dishes

• Spinach Polenta Pie
• BBQ Cauliflower Bites
• Roasted Butternut Squash
• Crispy Garlic Potatoes
• Mixed Bean Salad

Photos by Alfonso Revilla

Vegan Roasted Vegetables with Thyme

Miranda Rivera

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 actually works with just about any veggie. All it requires is about 5 minutes of hands-on time and then the oven does the rest of the work.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Course Dinner, Lunch

Cuisine American

Servings 12 servings

Calories 96 kcal

METHOD Oven

DIET Vegan

Equipment

• ▢
  My favorite knives
• ▢
  Measuring spoons
• ▢
  Large bowl

Ingredients

  

1x2x3x

• ▢ 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 9x13-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.

Nutrition

Calories: 96kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 220mgPotassium: 530mgFiber: 3gSugar: 3gVitamin A: 3020IUVitamin C: 55mgCalcium: 19mgIron: 1mg

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