Vegan Roasted Vegetables

This vegan roasted vegetables with sauce recipe is so amazing! Featuring zucchini, carrots, bell peppers, and broccoli, It’s a perfect side dish for all your plant-based meals.

A bowl of vegan roasted veggies has quinoa on the side. There is a plate of vegetables in the background.

I love having the perfect side dishes for my meal, such as vegan scalloped potatoes. These vegan roasted vegetables are another favorite because they’re savory and delicious but also healthy, too!

How to Make Vegan Roasted Vegetables

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Transfer chopped vegetables to a large bowl.
  2. Combine the sauce ingredients and drizzle over the vegetables.
    A hand holds a bowl of sauce, pouring it over chopped veggies in a bowl.
  3. Toss the vegetables to ensure they’re coated.
    A hand holds a spatula, using it to toss vegetables in a large bowl.
  4. Transfer vegetables to prepared pans.
    Vegetables are being poured from a bowl to a baking dish lined with parchment paper.
  5. Place the pans in the oven and bake for 25 to 30 minutes, until the vegetables are a desired level of tenderness.
  6. Allow them to cool slightly and then serve immediately.

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Bell peppers — You’ll need at least two bell peppers. I like to mix up the colors and do one red and one yellow or orange bell peppers. You can use green, but the flavor is a bit stronger.
  • Zucchini — I prefer using two smaller zucchini instead of one larger one because the smaller zucchinis have better texture.
  • Yellow squash — Again, I will choose a smaller yellow squash over a larger one for texture purposes.
  • Carrots — I use about 2 large carrots for this recipe.
  • Red onion — You’ll need one medium-sized red onion. I love the flavor they add to roasted vegetables.
  • Cherry tomatoes — If you’re going to add tomatoes to this dish, cherry tomatoes are the way to go. I love everything about them in this dish.
  • Broccoli florets — You really only need part of a head of broccoli, but they’re so good when roasted in this sauce, that sometimes I’ll add more.
  • Lemon juice — I highly recommend lemon juice from a freshly squeezed lemon because it’s so much more flavorful.
  • Dried thyme
  • Tahini — If you’re not familiar, tahini is basically sesame seed butter. It’s so perfect for this recipe because of its neutral flavor. You can substitute almond butter.
  • Tamari  — I use tamari (or coconut aminos) to keep these roasted veggies gluten-free. If gluten is not on your radar, feel free to substitute soy sauce.

No Oil Roasted Vegetables

You’ll note from the ingredients that this is an oil-free roasted vegetable recipe. Personally, I find this to be my magic sauce and it’s very similar to the one used in this Kale Salad recipe.

If you don’t have tahini and/or you want to add some oil, you can substitute tahini for olive oil. Or you can add a tablespoon of olive oil to the current sauce ingredients.

Freezing Instructions

A common question I hear is, “can you freeze roasted vegetables?”

Thankfully, the answer is yes! In fact, sometimes I’ll make a double batch just so I can enjoy them fresh and freeze some for later. Here’s how to do it:

  1. Prepare roasted vegetables according to the directions.
  2. Allow them to cool.
  3. Transfer in a single layer to a tray lined with waxed paper or parchment paper.
  4. Freeze for 30 minutes.
  5. Once frozen, transfer the veggies to a freezer bag or container.
  6. To reheat, transfer frozen veggies to an oven heated to 300°F/149°C and cook until heated through, around 8 to 10 minutes.

Why This Recipe is a Winner

  • EASY — Adding sauce to cut vegetables and baking them means this recipe is oh-so-easy to make!
  • CROWD FAVORITE — These saucy vegetables are so delicious — everyone loves them!
  • HEALTHY — Gluten-free and oil-free, these roasted vegetables are as healthy as they come!

Frequently-Asked Questions

What temperature is best for roasting veggies?

I find the best temperature for roasting veggies is 400°F/205°C. This gets the veggies nice and tender while creating some caramelization, but not too much. Be sure to give veggies room on the pan to allow air to circulate between them.

Is roasted food healthy?

Roasting is a healthy form of cooking because it preserves a lot of nutrients from the veggies.

Serving Suggestions

Serve vegan roasted vegetables with your favorite main dishes, such as:

Storage Tips

Transfer to an airtight container and store in the fridge for up to 5 days (see notes for freezing suggestions).

A closeup of vegetarian roasted vegetables with a sprig of fresh thyme in the middle.

Vegan Side Dish Favorites

If you love plant-based side dishes like these vegan roasted vegetables, here are even more tasty sides you’ll want to try:

A closeup of vegetarian roasted vegetables with a sprig of fresh thyme in the middle.

Vegan Roasted Vegetables

Take your favorite veggies and add this magic sauce to create the most flavorful vegan roasted vegetables ever! This is a perfect side dish for your plant-based meals.
5 from 4 votes
Course: Side Dish
Cuisine: European
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 117kcal


  • 1 cup chopped red bell peppers
  • 1 cup chopped orange bell peppers
  • 2 cups chopped zucchini
  • 2 cups chopped yellow squash
  • 1 cup chopped carrots
  • 1 cup chopped red onions
  • 1 cup cherry tomatoes
  • 2 cups broccoli florets
  • See notes for cooking starchier vegetables like potatoes and beets.


  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried thyme
  • 1 tablespoon tahini
  • 1 tablespoon tamari (substitute soy sauce)
  • See notes for adding olive oil


  • Preheat oven to 400°F/205°C. Line two baking sheets with parchment paper.
  • Transfer chopped vegetables to the baking sheets.
  • Combine the sauce ingredients and drizzle over the vegetables. Toss the vegetables to ensure they're coated.
  • Place the pans in the oven and bake for 25 to 30 minutes, until the vegetables are a desired level of tenderness.
  • Allow them to cool slightly and then serve immediately with additional salt and pepper to taste. Or transfer to an airtight container and store in the fridge for up to 5 days (see notes for freezing suggestions).

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Freezer Suggestions

Once the veggies come to room temperature, transfer them to a freezer bag. They can keep frozen for up to 2 months. To reheat, place them in an oven preheated to 350°F/175°C and cook for 5 to 10 minutes.

Starchy Vegetables

You can add chopped potatoes and chopped beets to the mix. First, peel the beets and chop them. They have enough sugar content that they should cook fine in this mix. However, if adding chopped potatoes (peeled or unpeeled), you should steam them for a few minutes first, to help them get tender. Place a saucepan over medium-high heat and bring about 2 inches of water to a boil. Reduce heat to simmer and place a steamer basket in the water. Add the chopped potatoes and cook for up to 10 minutes, until the potatoes are just fork-tender. Then remove them and add them to the mix with the rest of the vegetables.

Sauce Suggestions

Feel free to double the sauce if you have more vegetables or you’d like to drizzle it over freshly roasted veggies before serving.
You can add any of the following to the sauce:
  • Up to a tablespoon of olive oil
  • 1 tablespoon of brown mustard
  • Additional herbs, such as basil, rosemary, sage, or parsley.
Calories: 117kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 305mg | Potassium: 889mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8394IU | Vitamin C: 173mg | Calcium: 80mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

3 Responses to Vegan Roasted Vegetables

  1. Avatar thumbnail image for MarlyLeslie Reply

    5 stars
    That sauce! It makes these veggies taste so good!

    • Avatar thumbnail image for MarlyMarly

      I call it my magic sauce! I even use it on tofu, potatoes, etc. So good!

  2. Avatar thumbnail image for MarlyAnita Reply

    5 stars
    These roasted vegetables are addictive. They’re that good!

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