3 Roasted Vegetable Recipes You Won’t Want to Share
These roasted vegetable recipes include potato wedges, brussels sprouts, and carrots.

3 Roasted Vegetable Recipes You Won’t Want to Share

If you’re looking for something easy and filling to throw together, these roasted vegetable recipes are it.

On the prowl for tasty roasted vegetables recipes to take your dinner menu to the next level? Look no further. These vegan vegetable recipes are so good you won’t need a main.

Healthy Roasted Side Dishes 3 Ways

It’s time to kick back and let your oven do most of the work. These three veggie-centric side dishes are each remarkably easy to throw together, and a crowd pleaser every single time. The secret to beautifully-roasted vegetables is to simply leave them alone and let them do their thing. Minimal flipping and stirring (if any) will aid in browning and caramelization—so put down your spatula and walk away until that oven beeps.

These roasted vegetable recipes make the perfect sides.

Smokey and Cheesy Potato Wedges

Prep Time: 10 minutes | Cook Time: 55 minutes | Makes 4 servings

Ingredients:

3 medium russet potatoes, about 2 pounds,
skins on and scrubbed clean
3 tablespoons extra-virgin olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon smoked paprika
1 1/4 teaspoons Kosher salt
2 tablespoons nutritional yeast
Freshly ground black pepper, to taste
Vegan aioli, to serve

Preparation:

  1. Position a rack on the lowest shelf of the oven and preheat to 425°F. Line a large baking sheet with parchment paper. Set aside.
  2. Cut each potato in half lengthwise then cut each half into quarters to make long potato wedges. Add the potatoes to a large bowl along with the olive oil, garlic powder, onion powder, smoked paprika, salt, nutritional yeast, and a few grinds of black pepper. Use your hands to toss everything together until well combined. Lay out the potatoes into a single layer on the prepared baking sheet and make sure that each potato wedge has one of its cut sides down.
  3. Bake until golden brown on the first side, about 30 minutes. Remove the potatoes from the oven and carefully flip each potato wedge onto its second cut side. Return to the oven and continue baking until the second side is golden brown and the potatoes are crispy, 20-25 additional minutes.
  4. Transfer the potato wedges to a serving platter, sprinkle with the scallions, and serve.
Take your dinner to the next level with this brussels sprouts recipe.

Brussels Sprouts With Cranberries and Walnuts

Prep Time: 10 minutes | Cook Time: 25 minutes | Makes 4 servings

Ingredients:

1 ½ pounds large Brussels sprouts
2 tablespoons extra-virgin olive oil
1 tablespoon liquid aminos, plus 1 teaspoon
1 tablespoon maple syrup, plus 1 teaspoon
3/4 teaspoon Kosher salt
Freshly ground black pepper, to taste
⅓ cup dried cranberries
½ cup toasted walnuts, roughly chopped
1 tablespoon chopped flat-leaf parsley

Preparation:

  1. Position a rack on the lowest shelf of the oven and preheat to 450°F. Line a large baking sheet with parchment paper. Set aside.
  2. Trim the ends off of the Brussels sprouts, then cut in half lengthwise. Add to a large bowl along with the olive oil, liquid aminos, maple syrup, salt, and a couple of grinds of black pepper. Toss until well combined. Use your hands to lay out the Brussels sprouts into a single layer on the prepared baking sheet, cut side down.
  3. Roast until the cut side of the sprouts are deep golden brown with the rounded tops browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time. Do not flip the Brussels sprouts during the roasting process.
  4. Remove the baking sheet from the oven and add the dried cranberries and walnuts. Stir gently to combine. Transfer to a serving platter, sprinkle with the parsley, and serve.
Whip this roasted vegetable recipe up for dinner.

Harissa Carrots

Prep Time: 10 minutes | Cook Time: 30 minutes | Makes 4 servings

Ingredients:

1 ½ pounds small rainbow carrots, green
tops trimmed to about 1-inch, unpeeled but
scrubbed clean
1 tablespoon date syrup, plus extra for
drizzling
2 tablespoons extra-virgin olive oil
3 tablespoons harissa sauce
3/4 teaspoon Kosher salt
1 tablespoon hand-torn mint leaves

Preparation:

  1. Position a rack on the lowest shelf of the oven and preheat to 450°F. Line a large baking sheet with parchment paper, and set aside.
  2. Add carrots to a large bowl along with the date syrup, olive oil, harissa sauce, and salt. Toss until well-combined. Place carrots onto your prepared baking sheet, reserving the sauce to spoon on the roasted carrots later. Spread the carrots out into a single layer.
  3. Roast until the carrots are browned in spots on their undersides and tender, 20-30 minutes, rotating the baking sheet once halfway through the cooking time. Do not flip the carrots during the roasting process. Cooking time will vary depending on the size of your carrots.
  4. Transfer to a serving platter and spoon the reserved sauce over the carrots. Drizzle with additional date syrup, sprinkle with mint, and serve immediately.

Notes and Tips:

  • To get optimum browning, make sure that all of the vegetables are very dry before
    tossing with seasoning and roasting.
  • For the Brussels sprouts, low-sodium soy sauce can be used in place of liquid aminos.
  • For the carrots, maple syrup can be used in place of the date syrup.