Roasted Vegetables
Delight in a colorful medley of roasted vegetables, perfectly seasoned for a savory dish that brings comfort and nourishment to your table.
Roasted vegetables are a versatile and delicious addition to any meal.
This whole-food plant-based recipe from vegancooking.recipes showcases the natural flavors of seasonal vegetables, enhanced by simple seasonings and the roasting process.
Perfect as a side dish or a main course, these vegetables are not only nutritious but also easy to prepare, making them ideal for everyday cooking.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out vegetables based on what’s in season or what you have on hand. Sweet potatoes, cauliflower, and asparagus also work well in this recipe.
Tips & Notes
- •For extra crunch, try adding a handful of nuts or seeds during the last 5 minutes of roasting.
- •Experiment with different herbs and spices to find your favorite flavor combinations!
Recipe Variations
- •Add a splash of balsamic vinegar before roasting for a tangy flavor.
- •Incorporate a variety of squash for a seasonal twist.
Storage & Freezing
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, but reduce the cooking time by 5-10 minutes, as frozen vegetables may release moisture and take longer to roast.
What can I serve with roasted vegetables?
Roasted vegetables pair wonderfully with grains like quinoa or brown rice, or can be served alongside plant-based proteins like lentils or tofu.
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Delight in a colorful medley of roasted vegetables, perfectly seasoned for a savory dish that brings comfort and nourishment to your table.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Prepare all the vegetables by washing, peeling (if necessary), and cutting them into uniform pieces to ensure even cooking.
- 3
In a large mixing bowl, combine the carrots, red bell pepper, zucchini, red onion, and Brussels sprouts.
- 4
Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried thyme, salt, and black pepper.
- 5
Toss the vegetables well to coat them evenly with the oil and seasonings.
- 6
Spread the coated vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded.
- 7
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- 8
Once done, remove from the oven and let cool for a few minutes before serving.
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