Absolutely! Roasted vegetables are a total win—simple, customizable, and bursting with flavor. Here’s a vibrant, Vegan & Gluten-Free Roasted Vegetables recipe that’s nourishing, colorful, and totally crave-worthy.

Everyday Roasted Veggies

Vegan. Gluten-free. Effortless. Addictive.

Ingredients (serves 3–4):

• 1 large carrot, peeled and sliced
• 1–2 cups broccoli florets
• 1 red onion, sliced into wedges
• 1 medium sweet potato or Yukon gold, cubed
• 1 zucchini or bell pepper, chopped
• 2–3 tbsp olive oil (or avocado oil)
• 1 tsp garlic powder
• 1 tsp smoked paprika (or regular)
• ½ tsp dried thyme or rosemary
• Salt and pepper to taste
• Optional: 1 tbsp balsamic vinegar or lemon juice (added after roasting)

Instructions:

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

Chop your veggies into even-sized pieces so they roast evenly. (Smaller = crispier.)

Toss all the vegetables in a bowl with olive oil, garlic powder, paprika, herbs, salt, and pepper until well coated.

Spread onto the baking sheet in a single layer—don’t overcrowd or they’ll steam instead of roast.

Roast for 25–35 minutes, flipping halfway through, until golden brown and tender with crispy edges.

Finish with a splash of balsamic vinegar, lemon juice, or fresh herbs (parsley or thyme) if desired.

Serving Ideas:

Over quinoa or rice with hummus or tahini drizzle

Tucked into a wrap with avocado and greens

As a side dish with tofu, lentils, or plant-based protein

✅ Tips for Success:

Add heartier veggies (like potatoes) first if using softer ones like zucchini.

Want extra crisp? Roast at a higher temp (450°F) for 20–25 mins, or use convection.

Batch roast a big tray and keep in the fridge for 3–4 days—hello, instant meals!