Thanksgiving Veggie Roast (oil-free + vegan)
This Thanksgiving Veggie Roast is the perfect way to enjoy fall veggies. Vegan, gluten-free, oil free and full of fall flavour!
Servings: 5 -6 servings
Ingredients
- 3 small sweet potatoes roughly 2-3 cups cubed
- 2-3 cups brussel sprouts halved
- 3 cups button mushrooms halved
- 1/2 red onion chopped
- 3 cloves garlic
- 4-5 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
Instructions
- Preheat your oven to 350F while you prepare your veggies.
- 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.
- 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.