Easy Vegetable Medley with Nutritional Yeast

Cooking food in the oven is one of my favorite ways in the kitchen. It’s so easy, and I can do something else while the food is in the oven, and there is not much to clean after.

And when I can mix lots of super gut-loving veggies in the same pan, I know it’s a winner. Try this easy vegetable medley.

Super healthy veggies, the more colorful, the better

There is nothing complicated about this roasted vegetable medley. The hardest part of preparing this dish may be peeling, washing, and cutting your veggies.

I used cauliflower, broccoli, Garnet sweet potato, parsnip, mushrooms, turnips, and onions. But the beauty of this dish is that you can mix anything you want. One of my rules to keep it diverse is to make sure I use ingredients with different colors because we know the color indicates different types of nutrients.  

Ingredients

• 1/2 head medium cauliflower
• 1 small broccoli head
• 1 medium Garnet sweet potato
• 1 small turnip
• 1 big parsnip
• 1 red onion
• 2 big handfuls of mushrooms
• avocado oil
• 3 tbsp nutritional yeast
• dry thyme
• dry oregano
• garlic powder
• salt and pepper
• extra virgin olive oil and lemon juice (for serving)

How to make vegetable medley with nutritional yeast

Heat oven to 400F.

Peel and cut all the vegetables into cubes and chunks. I like my onion julienne. Arrange on a big sheet pan.

Add plenty of avocado oil, nutritional yeast and spices and toss them, so they all get coated with the oil and spices.

Bake for 35 minutes, mix occasionally.

Serve warm with lots of extra virgin olive oil and a squeeze of lemon, as your main dish OR have it as a side dish. Portion and store in a glass container for a workday lunch.

How to serve easy vegetable medley

Eat this easy vegetable medley the vegan way, add extra virgin olive oil and fresh lemon juice, serve it as a side dish, and save it in a glass container for a couple of days for a healthy and colorful workday lunch.

To give this vegetable medley an extra kick, try adding my Dairy-Free Ranch Dressing (Lectin-Free). Enjoy.

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Print Recipe

Easy Vegetable Medley with Nutritional Yeast

(5 votes, average: 4.20 out of 5)

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By Claudia Curici – Serves: 2-4

Prep Time: 15 minutes – Cooking Time: 35 minutes

Ingredients

• 1/2 head medium cauliflower
• 1 small broccoli head
• 1 medium Garnet sweet potato
• 1 small turnip
• 1 big parsnip
• 1 red onion
• 2 big handfuls of mushrooms
• avocado oil
• 3 tbsp nutritional yeast
• dry thyme
• dry oregano
• garlic powder
• salt and pepper
• extra virgin olive oil and lemon juice (for serving)

Instructions

1

Heat oven to 400F.

2

Peel and cut all the vegetables into cubes and chunks. I like my onion julienne. Arrange on a big sheet pan.

3

Add plenty of avocado oil, nutritional yeast and spices and toss them so they all get coated with the oil and spices.

4

Bake for 35 minutes, mix occasionally.

5

Serve warm with lots of extra virgin olive oil and a squeeze of lemon, as your main dish OR have it as a side dish. Portion and store in a glass container for a workday lunch.

Notes

The portion number depends on whether you have it as a vegan main dish or as a side dish. Also on how hungry you are.