This plant-based recipe is a vibrant celebration of fresh, wholesome ingredients that come together in just 40 minutes. Think crisp vegetables, creamy legumes, and aromatic herbs blending into a dish that’s as nourishing as it is delicious. Each bite offers a satisfying mix of textures—crunchy, tender, and smooth—while the flavors dance between earthy, tangy, and subtly sweet. Perfect for busy weeknights, it’s a meal that leaves you feeling energized and satisfied.
What makes this recipe truly special is its ability to transform simple, natural ingredients into something extraordinary. The 10-minute prep is a breeze, and the 30-minute cook time fills your kitchen with irresistible aromas. Whether you’re a seasoned plant-based eater or just curious, this dish promises a delightful experience that’s both comforting and exciting. It’s proof that eating well can be quick, easy, and utterly delicious.
Fresh and Flavorful Roasted Vegetables
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 2 cups cauliflower florets
- 2 carrots, cut into 1-inch pieces
- 1 to 2 turnips, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 cup halved red radishes or cubed daikon radish (substitute with any root vegetable)
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Simple Steps to Perfect Roasted Veggies
- Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
- Prepare the vegetables: Choose your favorites from the list above and arrange them in separate rows on the baking sheets. Group vegetables with similar cooking times together for even roasting.
- Season the vegetables: Drizzle generously with olive oil and sprinkle with sea salt and freshly ground black pepper.
- Roast the vegetables: Place in the oven and roast until tender and golden brown around the edges, tossing halfway through. If using two sheets, switch racks halfway for even browning.
- Check for doneness: Remove vegetables as they finish cooking (approx. 20-30 minutes, depending on the vegetable).
- Finish and serve: Season to taste with additional salt, pepper, and a squeeze of fresh lemon juice. Enjoy warm!
Delicious Sauce and Topping Ideas
Elevate your roasted veggies with a drizzle of tahini sauce (mix ¼ cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, and a pinch of salt) or a sprinkle of toasted sesame seeds. For a tangy kick, try a balsamic glaze or a dollop of vegan pesto. These simple additions can transform your dish into a flavor-packed meal!
Perfect Pairings for Serving
Serve your roasted vegetables over a bed of quinoa or brown rice for a hearty main dish. They also pair beautifully with a side of hummus or garlicky mashed potatoes. For a lighter option, toss them into a fresh salad with mixed greens and a zesty vinaigrette.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the veggies on a baking sheet and warm them in the oven at 350°F for 10-15 minutes. This helps retain their crispiness better than microwaving. You can also enjoy them cold in wraps or grain bowls!
Quick Time-Saving Hacks
Save time by prepping your veggies in advance—chop and store them in the fridge for up to 2 days. Use a mandoline slicer for even, quick cuts. If you’re short on oven space, roast the veggies in batches and keep them warm in a low oven (200°F) until ready to serve.
Customize Your Veggie Mix
Feel free to swap in your favorite seasonal vegetables! Try sweet potatoes, zucchini, or bell peppers for variety. If you’re feeling adventurous, add a sprinkle of smoked paprika or curry powder before roasting for a unique flavor twist.
What is a Plant-Based Diet?
Ingredients
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 2 cups cauliflower florets
- 2 carrots, cut into 1-inch pieces
- 1 to 2 turnips, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 1 cup halved red radishes or cubed daikon radish
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Lemon wedges
Instructions
- Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
- Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. See the notes below for the approximate roasting times for each vegetable pictured. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through.
- If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they’re done. Season to taste with more salt, pepper, and squeezes of lemon.