There are many different types of vegetarian roast recipes available. These recipes are typically easy to follow and can be tailored to fit any dietary restrictions or preferences. Whether you’re looking for a hearty main dish or a simple side dish, there’s likely a vegetarian roast recipe out there that will suit your needs.
1. Classic Roast Vegetables
Ingredients:
4 large carrots, peeled and cut into 2-inch pieces
2 large parsnips, peeled and cut into 2-inch pieces
2 large turnips, peeled and cut into 2-inch pieces
2 large Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 large sweet potato, peeled and cut into 2-inch pieces
1/2 head of cauliflower, cut into florets
1/2 a bunch of kale, tough stems removed, leaves chopped
1/4 cup olive oil
Salt and pepper to taste
Preparation:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large roasting pan, toss all of the vegetables with olive oil. Season with salt and pepper.
3. Roast in the oven for 45 minutes to 1 hour, until vegetables are tender and slightly browned. Serve immediately.
2. Garlic and Herb Roasted Vegetables
Ingredients:
1 head of garlic, cloves peeled
1/4 cup olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Salt and pepper to taste
8-10 cups mixed vegetables (carrots, parsnips, potatoes, turnips, etc.), cut into 2-inch pieces
Preparation:
1. preheat the oven to 375 degrees F (190 degrees C).
2. In a small bowl, combine the garlic cloves, olive oil, rosemary, thyme, salt, and pepper. Mix well.
3. Place the vegetables in a large roasting pan. Pour the garlic mixture over the top of the vegetables and toss to coat evenly.
4. Roast in the oven for 45 minutes to 1 hour, until vegetables are tender and slightly browned. Serve immediately.
3. Honey and Balsamic Roasted Vegetables
Ingredients:
1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup olive oil
Salt and pepper to taste
8-10 cups mixed vegetables (carrots, parsnips, potatoes, turnips, etc.), cut into 2-inch pieces
Preparation:
1. preheat the oven to 375 degrees F (190 degrees C).
2. In a small bowl, whisk together the honey, balsamic vinegar, and olive oil. Season with salt and pepper.
3. Place the vegetables in a large roasting pan. Pour the honey mixture over the top of the vegetables and toss to coat evenly.
4. Roast in the oven for 45 minutes to 1 hour, until vegetables are tender and slightly browned. Serve immediately.
4. Maple and Sage Roasted Vegetables
Ingredients:
1/4 cup maple syrup
1/4 cup olive oil
2 tablespoons chopped fresh sage leaves
Salt and pepper to taste
8-10 cups mixed vegetables (carrots, parsnips, potatoes, turnips, etc.), cut into 2-inch pieces
Preparation:
1. preheat the oven to 375 degrees F (190 degrees C).
2. In a small bowl, whisk together the maple syrup, olive oil, and sage. Season with salt and pepper.
3. Place the vegetables in a large roasting pan. Pour the maple mixture over the top of the vegetables and toss to coat evenly.
4. Roast in the oven for 45 minutes to 1 hour, until vegetables are tender and slightly browned. Serve immediately.
5. Roasted Vegetables with Lemon and Rosemary
Ingredients:
1/4 cup olive oil
Juice of 1 lemon
2 tablespoons chopped fresh rosemary leaves
Salt and pepper to taste
8-10 cups mixed vegetables (carrots, parsnips, potatoes, turnips, etc.), cut into 2-inch pieces
Preparation:
1. preheat the oven to 375 degrees F (190 degrees C).
2. In a small bowl, whisk together the olive oil, lemon juice, and rosemary. Season with salt and pepper.
3. Place the vegetables in a large roasting pan. Pour the lemon mixture over the top of the vegetables and toss to coat evenly.
4. Roast in the oven for 45 minutes to 1 hour, until vegetables are tender and slightly browned. Serve immediately.
6. Curried Roasted Vegetables
Ingredients:
1 tablespoon curry powder
1/4 cup olive oil
Salt and pepper to taste
8-10 cups mixed vegetables (carrots, parsnips, potatoes, turnips, etc.), cut into 2-inch pieces
Preparation:
1. preheat the oven to 375 degrees F (190 degrees C).
2. In a small bowl, whisk together the curry powder and olive oil. Season with salt and pepper.
3. Place the vegetables in a large roasting pan. Pour the curry mixture over the top of the vegetables and toss to coat evenly.
4. Roast in the oven for 45 minutes to 1 hour, until vegetables are tender and slightly browned. Serve immediately.
7. Southwest Roasted Vegetables
Ingredients:
1 tablespoon chili powder
1 teaspoon cumin
1/4 cup olive oil
Salt and pepper to taste
8-10 cups mixed vegetables (carrots, parsnips, potatoes, turnips, etc.), cut into 2-inch pieces
Preparation:
1. preheat the oven to 375 degrees F (190 degrees C).
2. In a small bowl, whisk together the chili powder, cumin, and olive oil. Season with salt and pepper.
3. Place the vegetables in a large roasting pan. Pour the chili mixture over the top of the vegetables and toss to coat evenly.
4. Roast in the oven for 45 minutes to 1 hour, until vegetables are tender and slightly browned. Serve immediately.
