Easy vegan roasted vegetables, served with a savoury turmeric cashew sauce! They make a fantastic wholesome side dish that’s made with simple ingredients and straightforward preparation. Gluten-free, packed full of flavour.
Summer is all about fresh raw salads, oftentimes involving seasonal deliciousness like asparagus. But winter never sees me eat fewer vegetables – I just switch up the type and the preparation method. My favourite? Roasted veggies, preferably with a flavourful dip on the side.
After all, there are so many delicious seasonal vegetables available to eat throughout the colder seasons: potatoes and squash, pumpkin, Brussels sprouts, cabbage, cauliflower, and so much more. Roasting them, furthermore, is ideal for chilly weather.
Maple roasted vegetables
Whenever I roast vegetables, I love to add a dash of maple syrup. It works so well together with a pinch of salt, olive oil and other spices to balance out the subtle sweetness.
And another thing that’s great about roasting vegetables in general is the fact that it’s so versatile. You can use pretty much any vegetable that you have in the fridge, provided that it doesn’t have a super high water content, like cucumber. After just a few simple steps and sticking the tray in the oven, the result is absolutely phenomenal.
Roasted vegetables, of course, work really well as a side dish for a weeknight dinner, and an occasion like Christmas or Thanksgiving as well. But, with the addition of a protein like chickpeas or tofu, they can easily become a main course too, served with a side of rice or pasta.
What vegetables work well for roasting?
For this recipe, I used:
- Butternut squash.
- Carrots.
- Red bell peppers.
- Cauliflower.
- Brussels sprouts.
- Zucchini.
However, you can adapt this based on what you have in the fridge. For instance, different pumpkin varieties work really well. Potatoes are also a great addition to sheet pan meals like this one. And as I mentioned, you can also add some chickpeas which will crisp up perfectly!
How to roast vegetables
It’s incredibly easy! Simply preheat the oven to 180 degrees C (350 F) and line a couple of baking trays with parchment paper.
Meanwhile, add the vegetables to a large mixing bowl, also adding the olive oil, maple syrup, cumin and salt.
Mix together really well, then spread the vegetables evenly over the baking trays. Roast in the preheated oven for 40-45 minutes, flipping half way through.
How to store roasted vegetables
You can store these vegan roasted vegetables in an airtight container for 4-5 days and reheat in the microwave for a few minutes before serving.
Turmeric cashew sauce
I’ve spoken before about how cashew cream makes a great base for sauces, and all it really requires is blended cashews and a few other simple ingredients.
In order to soften the cashews, you can either soak them in warm water for 4 hours, or simmer them on the stove for 15 minutes. After that, transfer them to a blender or food processor together with plant based milk, onion, garlic, mustard, and turmeric. Blend until very smooth, and you’re good to go!
The result is savoury, rich, with a hint of tanginess. It’s perfect for the vegan roasted vegetables, but you can store any leftovers in an airtight container for 3-4 days, serving with recipes such as a vegan ‘chicken’ nuggets and croquettes.
Other vegan side dish recipes
- Vegan cauliflower cheese
- Cauliflower wings with almond dip
- Gluten-free vegan stuffing
- Broccoli casserole
Let me know in the comments: what are your favourite seasonal vegetables to eat in the winter? If you give these vegan roasted vegetables a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Vegan Roasted Vegetables With Turmeric Cashew Sauce
Equipment
- Conventional oven
- Baking tray
- Mixing bowl
- Blender or food processor
Ingredients
Roasted vegetables
- 3 cups butternut squash peeled and cubed
- 1 cup carrots peeled and chopped
- 1 large red bell pepper sliced
- 2 cups cauliflower florets
- 3 cups Brussels sprouts halved
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp cumin
Turmeric cashew sauce
- 1 1/2 cups cashews see recipe notes for soaking instructions
- 1/2 cup plant based milk
- 1 large onion
- 3 cloves garlic
- 1 tbsp mustard vegan and gluten-free
- 1/2 tsp turmeric
Instructions
Roasted vegetables
- Preheat the oven to 180 degrees C (350 F) and line a couple of baking trays with parchment paper.
- Add the butternut squash, carrots, red bell peppers, cauliflower, Brussels sprouts and zucchini to a large mixing bowl, followed by the olive oil, maple syrup, cumin and salt.
- Mix together really well, then spread the vegetables evenly over the baking trays. Roast in the preheated oven for 40-45 minutes, flipping half way through.
Turmeric cashew sauce
- Add the cashews to a blender or food processor together with the plant based milk, onion, garlic, mustard, and turmeric. Blend until very smooth.
Video
Notes
Nutrition
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