Vegan Roasted Vegetables

A closeup of vegetarian roasted vegetables with a sprig of fresh thyme in the middle.

Vegan Roasted Vegetables

Take your favorite veggies and add this magic sauce to create the most flavorful vegan roasted vegetables ever! This is a perfect side dish for your plant-based meals.

Course Side Dish

Cuisine European

Diet Vegan

Prep Time 5

Cook Time 25

Resting Time 5

Total Time 35

Servings servings

Calories 117kcal

Author Marly McMillen

Ingredients

1 cup chopped red bell peppers
1 cup chopped orange bell peppers
2 cups chopped zucchini
2 cups chopped yellow squash
1 cup chopped carrots
1 cup chopped red onions
1 cup cherry tomatoes
2 cups broccoli florets
See notes for cooking starchier vegetables like potatoes and beets.

Sauce

2 tablespoons fresh lemon juice
1 teaspoon dried thyme
1 tablespoon tahini
1 tablespoon tamari (substitute soy sauce)
See notes for adding olive oil

Cups - Metric

Instructions

Preheat oven to 400°F/205°C. Line two baking sheets with parchment paper.
Transfer chopped vegetables to the baking sheets.
Combine the sauce ingredients and drizzle over the vegetables. Toss the vegetables to ensure they're coated.
Place the pans in the oven and bake for 25 to 30 minutes, until the vegetables are a desired level of tenderness.
Allow them to cool slightly and then serve immediately with additional salt and pepper to taste. Or transfer to an airtight container and store in the fridge for up to 5 days (see notes for freezing suggestions).

Notes

Freezer Suggestions

Once the veggies come to room temperature, transfer them to a freezer bag. They can keep frozen for up to 2 months. To reheat, place them in an oven preheated to 350°F/175°C and cook for 5 to 10 minutes.

Starchy Vegetables

You can add chopped potatoes and chopped beets to the mix. First, peel the beets and chop them. They have enough sugar content that they should cook fine in this mix. However, if adding chopped potatoes (peeled or unpeeled), you should steam them for a few minutes first, to help them get tender. Place a saucepan over medium-high heat and bring about 2 inches of water to a boil. Reduce heat to simmer and place a steamer basket in the water. Add the chopped potatoes and cook for up to 10 minutes, until the potatoes are just fork-tender. Then remove them and add them to the mix with the rest of the vegetables.

Sauce Suggestions

Feel free to double the sauce if you have more vegetables or you'd like to drizzle it over freshly roasted veggies before serving.

You can add any of the following to the sauce:

Up to a tablespoon of olive oil
1 tablespoon of brown mustard
Additional herbs, such as basil, rosemary, sage, or parsley.

Nutrition