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.
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.
Video
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.