Vegan Roasted Vegetables with Thyme
This vegan roasted vegetable dish combines red potatoes, onions, carrots, mushrooms, and sweet peppers seasoned with dried thyme, salt, and pepper. Oven roasting at 400°F yields tender vegetables with a lightly browned exterior, allowing natural sweetness and herbal notes to develop. The mix of root vegetables and softer mushrooms and peppers creates contrast in texture. This recipe is useful when you want a wholesome, hearty side or base for plant-based meals, relying on simple ingredients and straightforward preparation.
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
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 96
% 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.