This quick and easy recipe for oven-roasted sheet pan vegetables is the perfect holiday side dish for Thanksgiving or Christmas or any other day when you want some delicious, healthy colorful veggies infused with Mediterranean herbs and vegan feta! Use your favorite seasonal veggies, depending on the time of the year!
Easy Oven-Roasted Vegetables with Vegan Feta
Enjoy this bountiful offering of perfectly roasted, caramelized vegetables made more flavorful tossed with Mediterranean herbs and topped with tofu feta, nuts, pomegranate seeds, among other things! It is super easy, naturally vegan, gluten-free, and can be customized to use whatever vegetables are in season. This recipe features my favorite fall and winter produce, but it would also be great with any selection of spring and summer veggies!
Roasted Vegetables are healthy and delicious!
With the abundance of nature’s fresh harvests available all year round, a beautifully cooked batch of vegetables never goes out of style! And roasting them is one of the best ways to highlight their natural flavors and colors! Aside from the fact that it is so easy to do, roasting vegetables brings out their natural sweetness and gives them a smoky, caramelized, and deliciously charred flavor that is out of this world amazing! They come out of the oven perfectly tender with crisp outer layers, ready to be devoured.
So gather up your freshly harvests from your backyard garden, or clean out your chiller with any leftover veggies and let’s get roasting!
Preparing your Vegetables
Usually, you may have more hands-on time in preparing the vegetables than cooking them. Here are some items to remember!
- You don’t need to peel your veggies. Just make sure that you wash them thoroughly before chopping or slicing. And most importantly, make sure that you also dry them meticulously. Watery veggies will create steam in the oven, making them soggy and unappealing.
- The rule of thumb is to cut them into equal sizes as much as possible. However, you also have to be mindful that some veggies tenderize longer than others, like potatoes and carrots. You can cut them smaller than other delicate veggies like onion and bell peppers.
- Do not leave your chopped veggies in the open too long, or they will lose their freshness, vibrancy, and crispiness. If you are preparing them in advance, place a damp cloth or paper towel or cling foil on top of the veggies and refrigerate.
Tips when Roasting Vegetables
- Use a large baking sheet with low sides. This ensures that the heat from the oven is evenly distributed, and the low sides guarantee that the moisture from the veggies is not trapped inside, resulting in crispier and well-roasted vegetables.
- Do not overcrowd your baking pan. The veggies need to be evenly spaced and are laying flat on the pan. They should not overlap, or they will end up steaming instead of roasting.
- Toss the veggies halfway through, especially when you see them browning too much at the bottom.
- Be generous with the use of oil. The veggies have to be coated well so the herbs can cling to them well. Plus, this will ensure they do not turn dry and tough.
What you will need
- Vegetables: I used mini potatoes, beets, Brussels sprouts, carrots, red onion, red bell pepper, mushrooms, and cherry tomatoes. However, you can also use other root or collard vegetables like sweet potatoes, parsnips, kohlrabi, cauliflower or broccoli. Also, leek, pumpkin, squash, zucchini, corn, asparagus, green beans, or eggplant are great!
- Herbs: this recipe calls for Italian herbs and sprigs of fresh rosemary and thyme but feel free to use your favorites.
- Olive oil: coats the veggies and helps make them crisp and perfectly charred in the oven. You can also use avocado, sunflower or canola oil if you prefer.
- Salt and Pepper: or other seasonings to taste.
- Garnishes: I topped my oven-roasted vegetables with tofu feta, toasted pine nuts, fresh parsley, and pomegranate seeds but you can really get creative here!
- Serve it with hummus, herb dip, tzatziki, dill dip, baba ganoush or other dips on the side for dipping.
- For more protein, you can serve the veggies with some cooked chickpeas, beans, or lentils.
- If you’d like more variety, you can also add your favorite fruits like apples, pineapples, plums, grapes and figs!
How to roast vegetables
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you‘ll find the full recipe with exact measurements in the recipe card below!
Step 1: Chop and marinate the veggies
Start by cleaning and chopping your veggies as shown in the recipe video. Also, make sure to read the tips for preparing and roasting vegetables above. Then put your veggies in a bowl. Add olive oil and Italian herbs and toss to combine.
Tip: You can marinate the beet in a separate bowl to ensure the rest of the veggies do not discolor.
Step 2: Season and roast in the oven
Now spread your veggies evenly on a large baking sheet tray or in a flat casserole dish. Place the herb sprigs in between and sprinkle with some salt and pepper. Bake in the preheated oven at 392 °F (200 °C) for about 35-40 minutes.
Tip: Place the cherry tomatoes between the vegetables around 10 minutes before the end of the baking time. This will ensure they don’t get too soft.
How to Store Roasted Vegetables
Store your roasted veggies in an airtight container or cover your container with plastic wrap. They can be stored in the fridge for around 3-5 days. You can quickly reheat them in the microwave or back in the oven.
This Mediterranen oven-roasted Vegetable recipe is:
- Easy to make
- Rich in nutrients
- Sweet and Caramelized
- Perfectly charred
- Perfect as an appetizer or side dish for the holidays!
Oven-roasted vegetables are delicious on their own, paired with a creamy dip like hummus or vegan tzatziki. But they make also the perfect side dish for any hearty meal or to complete your Thanksgiving or Christmas dinner! Here are some of my favorite vegan recipes that go well with these veggies:
- Mushroom Wellington
- Lentil Meatloaf
- Vegan Swedish Meatballs
- Vegan Cevapcici
- Sweet Potato Falafel
- Vegan Quinoa Burgers
- Potato Croquettes
- Creamy Polenta
- Spinach Ravioli
- Squash Ravioli
- Mashed Potatoes
If you try this easy recipe for roasted vegetables, feel free to leave me a comment and a star rating! And if you share a photo of your delicious veggies on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
Easy Roasted VegetablesAuthor:
- 7 oz (200 g) small mini potatoes halved or chopped if using large potatoes
- 3 (200 g) small beet approx. 7 oz halved or chopped
- 5.3 oz (150 g) brussels sprouts halved
- 1-2 large carrots cut into sticks
- 1 red onion cut into quarters
- 1 red bell pepper cut into bite-sized pieces
- 7 oz (200 g) mushrooms sliced or whole
- 3-4 tbsp olive oil
- 2 tsp Italian herbs
- 2-3 sprigs fresh rosemary
- 2-3 sprigs of fresh thyme
- salt and pepper to taste
- 7 oz (200 g) cherry tomatoes
To serve (optional)
- vegan feta
- toasted pine nuts or other seeds or chopped nuts
- fresh parsley or other herbs like chives, dill, mint
- pomegranate seeds
*Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post!
- Preheat the oven to 392 °F (200 °C) and line a large baking sheet with parchment paper or grease with some oil (or use a large flat casserole dish or other baking pan).
- Wash the potatoes and beet, pat dry and cut in half or quarters. Cut off the outer leaves off the Brussels sprouts, then cut the sprouts in half. Wash and pat dry the carrots, then cut into sticks. Cut the red onion into quarters and crush the garlic cloves. Wash the bell pepper, cut in half, remove the seeds, then chop into bite-sized pieces. Slice the mushrooms or leave them whole, depending on their size. (No need to peel the veggies.)
- Put the vegetables in a bowl. Add olive oil and Italian herbs and toss to coat (you can marinate the beet in a separate bowl to ensure the rest of the veggies do not discolor).
- Spread the veggies evenly on the prepared baking sheet. Place the herb sprigs in between and sprinkle with some salt and pepper. Bake in the preheated oven for about 35-40 minutes. (It is best to place the cherry tomatoes between the vegetables around 10 minutes before the end of the baking time.)
- Enjoy as a appetizer or side dish with your favorite meal!
- Instead of beet and Brussels sprouts, you can use more potatoes or other root or collard vegetables like sweet potatoes, parsnips, kohlrabi, cauliflower or broccoli. Also veggies like leek, pumpkin, zucchini, corn or eggplant are great! Get creative here!
- If you don’t like mushrooms, simply use other vegetables instead.
- For more protein you can serve the veggies with some cooked chickpeas, beans or lentils.
- More information about the recipe is above in the blog post!
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