These vegan roasted vegetables are an inexpensive dish idea to use for meal prep, side dishes, and salads. While I love it made with potatoes, carrots, mushrooms, and peppers, it actually works with just about any veggie. All it requires is about 5 minutes of hands-on time and then the oven does the rest of the work.
Ingredients
2 pounds of red potatoes cubed (about 9 cups)
1 red or yellow onion sliced
3 medium carrots sliced
½ pound of fresh mushrooms destemmed and halved
1 large sweet yellow pepper cut into 1 ½ inch pieces
1 large sweet red pepper cut into 1 ½ inch pieces
2 Tablespoons of oil
1 teaspoon of dried thyme
1 teaspoon of salt
¼ teaspoon of pepper
