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Vegan Oven-Roasted Vegetables
Vegan Oven-Roasted Vegetables
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
"Roasting veggies enhances flavor without needing much seasoning - a healthy and delicious cooking method."
Ingredients:
  • 6 small red potatoes
  • 4 small leeks, chopped
  • 4 large carrots, peeled and cut into large chunks
  • 2 medium red onions, peeled and quartered
  • 2 red bell peppers, seeded and cut into wide strips
  • 0.5 pound fresh shiitake mushrooms, stems removed
  • 1 tablespoon olive oil, or more as needed
  • 0.5 teaspoon thyme
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
Instructions:
  • Fill a saucepan with water just below the steamer insert and bring to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and lightly grease a 13x9-inch baking dish.
  • Slice each potato into 2 to 3 large pieces and place them on the edges of the baking dish. Arrange leeks next to the potatoes, and then scatter carrots, onions, red peppers, and mushrooms over and around them. Drizzle the vegetables with olive oil, and sprinkle them with thyme, salt, and pepper.
  • Roast in the oven, brushing with pan juices every 15 minutes, until vegetables are fork-tender, 45 to 60 minutes.

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