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.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
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.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Simple Oven-Roasted Vegetables
- 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.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Check out my latest recipes here
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
Potato, Courgette and Leek Gratin
With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…
The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…