Roasted Winter Vegetables

roasted winter vegetables

These simple roasted vegetables are sure to warm you up on a cold winter night. This recipe is gluten-free, soy-free, refined sugar-free and nut-free.

I like to let the natural flavours of the veggies shine, therefore I just season them with a little sea salt. However, feel free to experiment by seasoning them with different combinations of herbs and spices.

roasted winter vegetables

Roasted Brussels sprouts, sweet potato and cauliflower taste great alongside Maple-Baked Tempeh and Bread Stuffing as part of a delicious Vegan Holiday Dinner.


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Roasted Winter Vegetables Yum
These simple roasted vegetables consist of halved Brussels sprouts, cubed sweet potato and cauliflower florets. This recipe is gluten-free, soy-free, refined sugar-free and nut-free. The veggies are only seasoned with a little sea salt to allow their natural flavours to shine.
roasted vegetables
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Rating: 0
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Author Courtney Tyler
Prep Time 10 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
Author Courtney Tyler
Prep Time 10 minutes
Cook Time 35 minutes
Servings
6 servings
Ingredients
roasted vegetables
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 400°F.
  2. After rinsing the Brussels sprouts, trim the ends off and remove any brown leaves. Then, cut them in half.
  3. Place the halved Brussles sprouts, cubed sweet potato and cauliflower florets in a single layer on a baking tray lined with parchment paper.
  4. Drizzle some extra-virgin olive oil over the veggies and stir to coat. Sprinkle sea salt on them, to taste.
  5. Roast them for 35-40 minutes, or until the sweet potato cubes are tender.
Recipe Notes
  • This recipe is NOT low in FODMAPs. A low-FODMAP alternative would be to roast cubed white potatoes, sliced carrots and broccoli florets (stay below 1 cup of broccoli per person for a low-FODMAP serving size).
  • This recipe is gluten-free, refined sugar-free, nut-free and soy-free.
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