Description

If you’re looking for an easy way to eat more vegetables without spending hours in the kitchen, this colorful roasted vegetable medley 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 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.

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
1 tablespoon extra virgin olive oil (for serving)
Fresh lemon juice (for serving)

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Instructions

Preheat the oven to 200°C (400°F), with 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 and more salt and pepper if needed.

Notes

This recipe is highly adaptable. Feel free to substitute vegetables based on the season or what you have available. Carrots, rutabaga, Brussels sprouts, fennel, celeriac, or cabbage all work well.

Using a variety of colorful vegetables not only makes the dish more visually appealing but also increases the diversity of nutrients and beneficial plant compounds.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days and make an excellent addition to salads, grain bowls, or packed lunches.

For extra flavor, serve with a creamy dressing, such as a dairy-free ranch dressing, tahini sauce, or a simple garlic yogurt sauce.