Vegan Roasted Vegetables in the Oven

Follow our step-by-step guide on how to make Vegan Roasted Vegetables in the Oven.

1. Step 1

   Start by filling a saucepan with water, making sure it sits just below the bottom of your steamer insert.

2. Step 2

   Bring the water to a rolling boil, then gently add the red potatoes.

3. Step 3

   Cover the pot and let them steam for about 20 minutes, or until they’re tender enough to pierce with a fork.

4. Step 4

   Once done, drain the potatoes well and set them aside.

5. Step 5

   While the potatoes are steaming, preheat your oven to a cozy 400°F (200°C) and lightly grease a 13x9-inch baking dish to prevent sticking.

6. Step 6

   Now, it’s time to transform those potatoes into a delicious dish! Slice each potato into 2 to 3 large pieces and arrange them beautifully at the ends of your prepared baking dish.

7. Step 7

   Next, add the chopped leeks right next to the potatoes, creating a lovely base for your colorful vegetable medley.

8. Step 8

   Layer in the vibrant carrots, sweet onions, crunchy red bell peppers, and earthy shiitake mushrooms, spreading them around the leeks and potatoes for an inviting presentation.

9. Step 9

   To bring all these flavors together, drizzle the vegetables with a generous splash of olive oil, then sprinkle them with thyme, salt, and pepper to taste.

10. Step 10

    Now, pop the dish into your preheated oven and let it roast to perfection.

11. Step 11

    Remember to baste the vegetables with the pan juices every 15 minutes, ensuring they stay moist and flavorful.

12. Step 12

    After about 45 to 60 minutes, your kitchen will be filled with a mouthwatering aroma, and the vegetables will be tender and ready to enjoy.

13. Step 13

    Serve this delightful roasted vegetable medley as a side dish or a hearty main, and watch as everyone gathers around the table for seconds!.