Roasted Vegetable Medley with Nutritional Yeast

If you’re looking for an easy way to eat more vegetables without spending hours in the kitchen, this colorful roasted vegetable medley with nutritional yeast is a recipe you’ll make again and again. Made with a vibrant mix of cauliflower, broccoli, sweet potato, parsnip, turnip, mushrooms, and red onion, it’s rich in fiber, nutrients, and natural flavor. The vegetables are simply tossed with avocado oil, nutritional yeast, and dry herbs, then roasted until tender and caramelized. Serve it as a satisfying plant-based meal with extra virgin olive oil and fresh lemon juice, or pair it with your favorite protein for a nourishing side dish.

Healthy Eating, No Effort

This roasted vegetable medley is one of those simple recipes that proves healthy eating doesn’t have to be complicated. Most of the work happens on the cutting board, and after that, the oven takes care of the rest. I make some version of this dish throughout the year, changing the vegetables based on the season or whatever I have in the refrigerator.

One of my favorite ways to build a vegetable tray like this is to include as many different colors as possible. Not only does it make the final dish more beautiful, but different colors often signal different phytonutrients and beneficial plant compounds. The exact combination isn’t important — cauliflower can become cabbage, parsnips can become carrots, and turnips can become rutabaga. The recipe is flexible and forgiving.

I love serving these roasted vegetables with a generous drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. They make a wonderful plant-based meal on their own, a hearty side dish alongside meat or fish, and they are excellent for meal prep. Leftovers keep well in the refrigerator for a few days and make an easy, colorful lunch.

Why Use Nutritional Yeast?

Nutritional yeast is an easy way to add depth, savoriness, and umami flavor to vegetables, as well as significant amounts of vitamin B12 and plant protein.

While it is often described as having a cheesy taste, I find its greatest strength is the way it enhances the natural flavors of roasted vegetables without overpowering them. This makes it especially useful if dairy is not an option, whether for dietary, health, or personal reasons. In this recipe, the nutritional yeast combines with the herbs and oil to create a flavorful coating that helps transform a simple tray of vegetables into a more satisfying and robust dish.

Ingredients

• 1/2 medium head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 1 medium Garnet sweet potato, peeled and cubed
• 1 small turnip, peeled and cubed
• 1 large parsnip, peeled and cubed
• 1 red onion, thinly sliced
• 2 large handfuls mushrooms, halved or quartered
• 2 to 3 tablespoons avocado oil
• 3 tablespoons nutritional yeast
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Extra virgin olive oil (for serving)
• Fresh lemon juice (for serving)

How to Make Roasted Vegetable Medley with Nutritional Yeast

Preheat the oven to 200°C (400°F), the fan setting. Or increase slightly if using the top and bottom heat. 

Prepare all the vegetables. Cut the cauliflower and broccoli into bite-sized florets, peel and cube the sweet potato, turnip, and parsnip, slice the onion, and halve or quarter the mushrooms if large.

Arrange all the vegetables on a large sheet pan. Drizzle with avocado oil and sprinkle with the nutritional yeast, thyme, oregano, garlic powder, salt, and pepper. Toss well to ensure all the vegetables are evenly coated with the oil and seasonings. Spread them into an even layer.

Roast for 30 to 35 minutes, stirring once or twice during baking, until the vegetables are tender and lightly caramelized around the edges.

Remove from the oven and serve warm. Drizzle generously with extra virgin olive oil and finish with a squeeze of fresh lemon juice.

To give this vegetable medley an extra kick, try adding my Dairy-Free Ranch Dressing, or a touch of red Tabasco.

Enjoy!

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