Simple Oven-Roasted Vegetables

These oven-roasted vegetables are a perfect accompaniment to your vegan Sunday lunch. Easy to do and just requiring a little oven space and some time, you can get these done with minimal effort and very little expense.  I’ve not added anything fancy here, like roast garlic or herbs. These are just simple, plain, lightly seasoned vegetables, roasted to perfection.

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You will need 2 lipped oven trays, so that you can cook the vegetables separately without overcrowding each tray. Other than that, there really isn’t anything to this dish. Just make sure to swap the trays part-way through cooking and remember to gently stir the veg from time to time.

These would partner beautifully with my Butternut Squash and Walnut Wellington.


Oven roasted Vegetables

Simple Oven-Roasted Vegetables

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Cuisine British
Servings 4



  • 1 kg baby new potatoes
  • A couple of good glugs of olive oil
  • 400 g thin carrots I got ones with the leaves still attached and trimmed them off prior to cooking, cut in half lengthways
  • 6-8 medium courgettes quartered lengthways
  • 3-4 small red onions peeled and quartered
  • A little salt
  • A drizzle of maple syrup


  • First cook the new potatoes by boiling them for about 10-12 minutes, until you can poke a small knife in without any resistance. Once cooked, drain the potatoes and allow them to air dry.
  • Preheat the oven to gas 6/200C/400F.
  • Pour a good glug of olive oil into one of the trays and put it in the top shelf of the oven to heat up for about 5 minutes. Once hot enough, tip the boiled potatoes into the oil (if the oil is the correct temperature they will start to fry straight away), stir them a little and put them straight back in the oven. Roast the potatoes on their own for 20 minutes.
  • Once the time has passed, stir the potatoes a little, then add the carrots to the tray and mix into the oil. Put the tray back in the bottom of the oven.
  • Put a good glug of olive oil in a 2nd tray and add the onions and courgettes. Make sure they are coated in the oil and then put them in the top of the oven. Cook both dishes for about 35 minutes, stirring halfway through.
  • Turn the oven up to Gas 7/220C/425F.
  • Swap the trays over again, season both with a little salt and drizzle the maple syrup over the carrots. Cook for another 15-20 minutes on the higher temperature, then serve with whatever vegan main you are making.
Keyword roast vegetables
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Oven roasted Vegetables


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