Oven Roasted Veggies

Oven Roasted Veggies Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 25 mins



150 gr brussels sprouts 6 to 8 depending on the size

300 gr mini potatoes

300 gr asparagus 1 bunch

150 gr Shiitake mushrooms or mushrooms of your choice

1 tbsp fresh thyme

6 garlic cloves peeled and sliced


1 tsp garlic powder

1 tsp thyme (dry)

Himalayan Pink Salt to taste

Black pepper to taste

1 tbsp maple syrup

2 tbsp apple cider vinegar

2 tbsp olive oil

Mix all in a bowl or jar.


¼ cup raw cashews

¼ raw almonds

¼ nutritional yeast

Garlic powder to taste

Himalayan pink salt to taste

In a food processor chop the nuts by pressing pulse button. Transfer to a bowl, add rest of the ingredients, and mix thoroughly.


1Preheat oven to 425F, 220C°.

2Rinse, trim and cut in half the brussels sprouts, transfer into a bowl and add the dressing.

3Toss thoroughly and transfer into a casserole dish.

4Add the potatoes, brush them with oil, add salt and garlic cloves.

5Place into oven and bake for 10 minutes.

6Wen ready, add the asparagus on top, brush with oil and add more salt with garlic powder.

7Bake for 15 more minutes.

8In the meantime, sauté the mushrooms on heated oil with salt/paper and add them to the casserole dish with rest of the veggies. Top with fresh thyme.

9Serve with Vegan Parmesan.

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