What’s an easy, elegant side dish? Pan roasted vegetables is the answer.
Roasted vegetables are perfect for just about any meal, holiday or otherwise. But they feel especially cozy and celebratory when paired with things like our Vegan Lentil Nut “Meatloaf” and Easy Vegan Gravy. Perfect dinner much?
Plus, this tutorial shows you:
- How to get perfectly tender roasted vegetables every time,
- Which seasonings make the flavors pop, and
- What sauces pair best with different flavor profiles and styles of dishes.
This recipe requires 1 pan, as the title suggests. I love recipes where you can just throw everything on a pan with the seasonings, toss, and bake! It’s why I started Minimalist Baker to begin with. Ease, simplicity, no fuss—that’s the name of the game around here.
For this particular batch of veggies, I went with onion, potato, sweet potato, parsnip, beets, and carrots. But really you can throw just about any vegetables you have on hand onto the pan. Just keep in mind baking times.
Starchier root vegetables and onions generally take a bit longer to cook through—generally speaking, about 25-35 minutes at 375 degrees F (190 C), while lighter vegetables, such as bell peppers, Brussels sprouts, cabbage, and broccoli require less—generally speaking, about 20-25 minutes at 375 degrees F (190 C). The one exception here is cauliflower, which I find benefits from a longer roast (up to 35-40 minutes).
So, for example, if mixing broccoli and sweet potato, I’d suggest adding the broccoli to the pan at about the 10-minute mark to prevent it from burning.
Let’s talk flavor.
To keep things festive and autumnal, for this recipe, I went with fresh rosemary and thyme, salt and pepper to enhance each vegetable’s flavors, and (the unsung hero) a bit of maple syrup. A little sweetness helps enhance the natural starches in vegetables. I especially love it for sweet potato, onions, and parsnip. But really, it adds a little “oomph” to most roasted vegetables. Salty-sweet just works.
Flavor also comes from a light coating of oil, which helps the veggies caramelize, become tender, and brown in the oven, resulting in that “umami” effect. If avoiding oil, fear not. Check out our Oil-Free Roasted Vegetables tutorial!
What about sauce?
When it comes to sauce pairings, a) they’re optional. And b) the world is your oyster.
For this batch of vegetables, I went with our Easy Vegan Gravy because I intended to serve it alongside a healthy helping of Mashed Cauliflower and our Vegan Lentil Nut “Meatloaf.” Otherwise, here are a few other pairing ideas that make the most of delicious sauces.
Vegan Crudité, utilizing our 5-minute Macadamia Nut Cheese
Abundance Kale Salad, utilizing our a Savory Tahini Dressing
Sweet Potato Chickpea Buddha Bowls, utilizing our go-to Lemon Maple Tahini Dressing
Roasted Squash Salad, utilizing a Balsamic Reduction
Roasted Vegetable Tacos, utilizing our Easy Chimichurri Sauce
Curry Roasted Vegetables & Lentil Salad, utilizing a savory Tahini-Curry Dressing
Rich Red Curry with Roasted Vegetables, utilizing a Rich Curry Sauce
We hope you love these pan roasted veggies! They’re:
Incredibly easy to make
& a great way to sneak more veggies onto your plate
While delicious on their own, these veggies would pair perfectly with things like our Whole Roasted Cauliflower, The Best Vegan Meatballs, Easy Cultured Vegan Cheese, Baked Quinoa Black Bean Falafel, and Vegan Sloppy Joes.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Pan Roasted Vegetables
Easy, pan roasted vegetables! Just 1 pan and simple seasonings and methods required. Tender, perfectly browned, and the perfect side to just about any meal.
- 1 large parsnip, peeled and chopped (or sub 2 small per 1 large)
- 1 large Yukon potato, chopped (or sub 2 small yellow per 1 large Yukon)
- 1 small bundle carrots, tops removed, peeled and chopped
- 2 small beets, tops removed, peeled and chopped
- 5 cloves garlic, skin removed
- 1 medium red or yellow onion, sliced in wedges lengthwise
- 2 Tbsp fresh herbs (we used rosemary and thyme // or sub dried)
- 2 Tbsp oil (see notes for oil-free method!)
- 1/4 tsp each sea salt and black pepper
- 1 Tbsp maple syrup or organic brown sugar (optional)
FOR SERVING optional
Preheat oven to 375 degrees F (190 C) and line 1 large or 2 medium baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).
Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.
Roast until golden brown and tender—about 30-40 minutes—tossing/flipping at the halfway point to ensure even baking.
Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Avoiding oil? Check out our Oil-Free Roasted Vegetables recipe.
Nutrition Per Serving (1 of 6)
- Calories: 169
- Fat: 5g
- Saturated fat: 0.6g
- Sodium: 187mg
- Carbohydrates: 30g
- Fiber: 5.7g
- Sugar: 10.3g
- Protein: 3.1g