Tasty Vegan Lemon and Thyme Roasted Vegetables with Couscous
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This tasty vegan dish is full of flavour with a variety of roasted vegetables seasoned with fresh lemon and thyme. Serve with couscous or quinoa for a complete meal.
Whether you’re looking for a delicious vegan meal or a simple side, these flavour-full veggies hit the spot.
Seasoned with lemon and thyme and roasted to perfection, you can serve them as a meal with couscous, quinoa, or your favourite grain, or with meat if you prefer.
I like to make a huge batch of roast vegetables and make veggie wraps for lunches through the week, maybe with a sprinkling of feta cheese (not vegan, obviously), or if I’m really splurging, a tiny scrap of goat’s cheese-chef’s kiss! You could also sprinkle it on the veg when serving them with the couscous.
The other great thing about roast vegetables is you can roast whatever combo you like – use up what you have on hand, there’s no need to stick to a recipe.
Veggies You Can Roast
potato*
sweet potato*
carrot*
parsnip*
pumpkin
zucchini/squash
cauliflower
broccoli
capsicum
onion
asparagus
green beans
kale
cabbage
cherry tomatoes
mushrooms
Brussels sprouts
*cook longer or parboil first
Prepping Ahead, Cooking, Storing Tips
I go more deeply into these in an article entirely dedicated to roasting veg, but briefly:
- You can cut the vegetables ahead of time and store them in the fridge. The exception is potato, which will either need to be stored in water in the fridge for up to one day, or cut just before roasting.
- Roast in a hot oven (200°C convection, 220°C non-convection) for 20-40 minutes, depending on how big or small you cut the vegetables.
- Roast dense vegetables like potatoes for longer.
- To store cooked vegetable: cool completely and store in an airtight container for up to three days.
- To reheat: reheat in the microwave or oven until warm.
Lemon and Thyme Roasted Vegetables
Roast vegetables deliciously seasoned with thyme and lemon juice. Serve as a side or a vegan meal with couscous or quinoa.
Ingredients
- 3 cups of mixed vegetables* cut into bite-sized pieces
- olive oil to drizzle
- juice of half a lemon
- fresh or dried thyme
- 1 – 2 cloves of garlic, crushed
- salt and pepper to taste
Instructions
- Preheat the oven to 220°C (420°F). Drizzle the baking dish with a little olive oil.
- Parboil, or pre-bake the potato and carrot for a couple of minutes in salted water. Drain well (see note).
- Toss the vegetables with lemon juice, thyme, garlic, a drizzle of olive oil and salt and pepper to taste.
- Add vegetables to the baking tray, spacing them evenly across the tray in a single layer, not too crowded. If you need to, use two trays.
- Bake the vegetables for 20 - 30 minutes or until cooked through, tossing vegetables halfway through.
Notes
You can use any combination of vegetables from the following: potato, sweet potato, pumpkin, carrot, zucchini, cauliflower, capsicum, onion, broccoli, asparagus, parsnip, cherry tomatoes, mushrooms
Denser vegetables like potatoes will take longer to cook than more delicate vegetables. You can either parboil the denser vegetables (boil them for a couple of minutes until they are partially cooked) OR put them in the oven for 5-10 minutes before the delicate vegetables OR cut them much smaller than the delicate vegetables so they take the same time to cook.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 146mgCarbohydrates: 17gFiber: 4gSugar: 10gProtein: 2g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hope you enjoy it! Your comment has reminded me of the recipe – I think we’ll have this again this week too!