Vegan Oven Roasted Vegetables Recipes

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VEGAN OVEN-ROASTED VEGETABLES



Vegan Oven-Roasted Vegetables image

Roasting is one of the best, healthiest, and tastiest ways to prepare vegetables. Roasting adds so much rich flavoring that you need only minimal seasoning.

Provided by Barbara Fischer

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 10

6 small red potatoes
4 small leeks, chopped
4 large carrots, peeled and cut into large chunks
2 medium red onions, peeled and quartered
2 red bell peppers, seeded and cut into wide strips
½ pound fresh shiitake mushrooms, stems removed
1 tablespoon olive oil, or more as needed
½ teaspoon thyme
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
  • Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
  • Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 42 g, Fat 2.8 g, Fiber 6.4 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 155.1 mg, Sugar 8.2 g

ROASTED VEGETABLES



Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

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