These vegan roasted vegetables are an inexpensive dish idea to use for meal prep, side dishes, and salads.  It works with just about any veggie, and all it requires is about 5 minutes of hands-on time and then the oven does the rest of the work.

Ingredients – 2 lbs of red potatoes cubed (about 9 cups) – 1 red or yellow onion sliced – 3 medium carrots sliced – ½ lb 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 Tbsp of oil – 1 tsp of dried thyme – 1 tsp of salt – ¼ tsp 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.

Roasted Veggies Tip: 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.