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Thanksgiving Veggie Roast (oil-free + vegan)

  • Author: Remy
  • Total Time: 40 minutes
  • Yield: 5-6 servings 1x


This Thanksgiving Veggie Roast is the perfect way to enjoy fall veggies. Vegan, gluten-free, oil free and full of fall flavour!


  • 3 small sweet potatoes (roughly 23 cups cubed)
  • 23 cups brussel sprouts, halved
  • 3 cups button mushrooms, halved
  • 1/2 red onion, chopped
  • 3 cloves garlic
  • 45 sage leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • balsamic vinegar to taste
  • salt and pepper to taste

other suggested veggies:

  • green beans
  • white potatoes
  • carrots
  • pumpkin
  • parsnips
  • eggplant


  1. Preheat your oven to 350F while you prepare your veggies.
  2. Chop veggies so they’re roughly equal in size, and prep herbs by tearing into small pieces, or chiffonade-ing (slicing thinly). Toss veggies and herbs in a bowl with seasonings until evenly coated. Add balsamic vinegar to taste and toss to coat.
  3. Transfer veggies onto a baking mat lined tray and roast for roughly 25-30 minutes, flipping halfway. Test to see whether veggies are cooked through by poking with a fork.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: main dishes
  • Method: roasting

Keywords: roast, veggies, thanksgiving, sheet pan, dinner, fall, wfpb, gluten free, oil free