Vegan Roasted Vegetables with Thyme
User Reviews
5
Vegan Roasted Vegetables with Thyme
Description
Vegan Roasted Vegetables with Thyme features cubed red potatoes, sliced onions and carrots, halved mushrooms, and large chunks of red and yellow bell peppers tossed with oil, dried thyme, salt, and black pepper. These vegetables are spread evenly in a baking pan and roasted at 400 degrees Fahrenheit for about 45 to 50 minutes, stirred occasionally to promote even cooking and browning. The oven roasting concentrates the natural flavors and softens the vegetables to a tender finish, highlighted by herbal thyme seasoning.
The dish offers a balanced texture with the denser potatoes and carrots becoming soft while the mushrooms and peppers soften more quickly and add juiciness. The thyme brings a subtle fragrant touch throughout. This recipe serves well as a side for a variety of main dishes or as a warm component in grain bowls or salads.
To optimize roasting, avoid overcrowding the pan to keep the vegetables from steaming and allow caramelization. You may consider adding minced garlic or garlic powder for an extra flavor layer. Cutting dense root vegetables into smaller pieces helps synchronize cooking times for all the components.
Ingredients
- 2 pounds red potatoes cubed (about 9 cups
- 1 onion sliced, red or yellow
- 3 medium carrot sliced
- ½ pound mushroom destemmed and halved, fresh
- 1 large sweet yellow pepper cut into 1 ½ inch pieces
- 1 large red bell pepper cut into 1 ½ inch pieces, sweet
- 2 Tablespoons of oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, combine all the ingredients and mix until everything is evenly coated.
- Transfer to a 9x13-inch baking pan. Roast 45 to 50 minutes or until vegetables become tender, stirring occasionally.
Notes
- Avoid overcrowding the baking pan to ensure vegetables roast rather than steam, promoting crispness.
- Consider adding minced garlic or garlic powder for additional flavor.
- Cut thicker root vegetables smaller than softer mushrooms and peppers so all vegetables finish cooking together evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 220mg | 9% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3020IU | 60% |
| Vitamin C | 55mg | 61% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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