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!
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