Vegan Roasted Fall Vegetables on a plate

Fall is a lovely time of year from a culinary point of view.  It is harvest time and an abundance of fresh healthy vegetables are everywhere. Vegetables can be prepared in so many wonderful and delicious ways. Today I am going to show you one of my very favorite ways to cook vegetables, which is roasting. Roasting vegetables brings out the best flavors; it is easy to do and tastes fantastic. Plus, this recipe is vegan!  

One of my favorite things about this dish is that you can make it entirely to your liking.  You can use your favorite vegetables, focus on the ingredients in season, or you can simply use what you already have in your fridge to create something delicious, comforting, and healthy.  

Let’s talk about what are some of my favorite vegetables to roast: 

Baby Potatoes – I love using baby potatoes as they are light and tender in flavor.  You can find them in multiple colors, and I find them to be so cute.  The purple potato is so beautiful when sliced it in half; it is a diamond in the rough.  

Carrots – Carrots are amazing when they are roasted.  They add a slightly sweet flavor and let’s not forget the color…  they brighten the entire look of this dish.  Plus, they add vitamin A to the diet, which is very important.

Beets –  I was talking with someone recently on the nutrition properties of beets.  They were raving about the importance of including beets in our diet.  Beets are packed full of healthy nutrition with anti-cancer properties.   Plus, they help support brain and digestive health.  And again, the deep red color adds beauty to the dish.  

Mushrooms – I find that mushrooms add an earthy, savory flavor to the roasted vegetable dish.  Plus, my sister Kaija loves them:)  

Brussel Sprouts – Now, I know that some people don’t like Brussel Sprouts, and that is ok.  This is an optional ingredient.  But, Brussel Sprouts are high in fiber, vitamin K, and vitamin C.  Well worth the addition.  

Parsnip – The quality of this amazing vegetable blew me away in culinary school.  It has a slightly nutty and sweet flavor, which pair so well with the other vegetables. It takes this dish to the next level.

Garlic and Onion – Roasting garlic and onion is one of the most delicious additions.  Onion, in particular, is one of my favorite additions to this dish.  Garlic can quickly burn, so it needs to be added late in the process or protected by peel or foil.  

I hope you enjoy this Vegan Roasted Fall Vegetable dish as much as I do.

You Can Add:

Sometimes, when I feel like doing a little extra, I drizzle some Creamy Vegan Italian Dressing right over the finished dish right before serving.  Click here for my recipe

or Click here to watch my Italian Dressing Video!

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Roasted Fall Vegetables (Vegan)

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  • Author: Chef Ani


  • 68 baby potatoes, halved (multi colored if available)
  • 3 small carrots, halved (multi colored if available)
  • 1 small beet, quartered
  • 57 small mushrooms (halved if large)
  • 68 brussel sprouts, halved
  • 1 small parsnip, haved
  • 3 cloves garlic with peel
  • 1 large sweet onion


Prepare the vegetables, wash and cut.
Place on a baking sheet.
Sprinkle or spray vegetables with olive oil.
Stir vegetables to make sure the vegetables are coated with oil. Sprinkle with dried rosemary and thyme. Be generous.

Add salt to taste.
Bake in 400F oven for 40-50 min.
Remove garlic from peel and stir into vegetables.
If desired, sprinkle with a little lemon zest for added flavor. Garnish with fresh rosemary sprigs.
Best enjoyed while warm.