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.
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.
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.
How do vegans roast vegetables?
The same as everyone else except without any animal products. They choose oils over dairy-based butter and when making sheet pan meals with roasted vegetables, vegans opt for plant-based proteins such as tofu, tempeh, chickpeas, or other beans.
Are roasted veggies healthy?
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.
Are roasted vegetables good leftover?
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.
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.
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