Garlic Herb Roasted Potatoes, Zucchini ,Carrot & Mushroom- Vegan Thanksgiving Vegetable Dish
his simple recipe is proof that the best vegan Thanksgiving vegetable dishes don’t need butter or oil. The flavors of the vegetables, herbs, and garlic shine through naturally.
Ingredients
- 3 medium russet or gold Potatoes, cut into bite sized-chunks
- 2 medium zucchini, sliced into half-moons
- 2 large carrots, sliced into sticks or rounds
- 8 oz. cremini or white mushrooms, halved
- 6-8 cloves garlic, minced (or roasted whole for milder flavor)
- 3 tbsp low-sodium vegetable broth (or water)
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast (optional, for savory depth)
- 1 tsp smoked paprika
- 1 tsp dried thyme (or rosemary)
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt (optional, adjust to taste)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat OvenHeat oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare VegetablesWash and chop potatoes, zucchini, carrots, and mushrooms into even-sized pieces for uniform roasting.
- Mix the SeasoningIn a small bowl, whisk together vegetable broth, lemon juice, garlic, nutritional yeast, smoked paprika, thyme, oregano, black pepper, and salt (if using).
- Coat the VegetablesAdd all the vegetables to a large bowl. Pour the garlic-herb mixture over the top and toss until everything is coated.
- RoastSpread vegetables on the baking sheet in a single layer. Roast for 35–45 minutes, stirring halfway, until potatoes are golden and tender.
- ServeGarnish with fresh parsley or chives. Serve warm as a side dish or hearty vegan main.