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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!
Prep Time10 minutes
Cook Time30 minutes
Course: main dishes
Keyword: dinner, fall, gluten free, oil free, roast, sheet pan, thanksgiving, veggies, wfpb
Servings: 5 -6 servings
Author: Remy


  • 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


  • 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.