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
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.
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 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
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 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.Â
- 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
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
More recipes you may enjoy
Reader Interactions
Comments
Leave a Reply
About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Amanda says
Can't go wrong with this tasty dish! Yummmm!
Andrea White says
Always a winner side dish!
Janaye says
I feel like roasted vegetables taste way better than regularly cooked lol in love!
Andrea White says
Something about roasting them really brings out all the flavor!
Teodora says
This is one of my favorite sides! So delicious!
Andrea White says
Forever a go-to!
Gina H. says
These vegetables are perfect! Such a delicious side for any dish!
Andrea White says
They pair so perfectly well! Oh so good!
Jacqui says
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!!
Andrea White says
Same! This variation is too good!
Michelle says
daaang, these were legit delicious, and I always have extra thyme!
Andrea White says
Definitely a great way to use up your thyme!
nancy says
thyme makes the veggies extra yummy and fragrant! great tips on it
Andrea White says
Definitely makes them easier to enjoy for picky eaters!
Katie says
These vegetables are perfect! Love the roasted thyme with the potatoes!
Andrea White says
Simple and yet so flavorful!
Andrea White says
simple and delicious! love these roasted veggies!
Melanie says
Oh my goodness, what a comforting meal perfect for almost any time of year, meal, or occasion. Thanks for this delicious "go-to" recipe!
Andrea White says
Certainly a go-to at our house now!
Jess says
This is a delicious meal
Andrea White says
So glad you enjoyed it! Nothing like flavored veggies for the win!