Basic Roast Veggies

This serves 4-6 depending on portion size.

This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches, and can be eaten cold or reheated.



  • 5 tbsp plant milk
  • 1 tsp salt
  • ½ tsp black pepper
  • Optional – 1 tsp garlic powder, 1 tbsp tamari, 1 tsp smoked paprika


  • 200g sweet potatoes or carrots cut into 2” pieces or halved
  • Optional other vegetables (recommend choice of 5):
    · 100g brussels sprouts, peeled and halved
    · 2 avocados, destoned, peeled and cut into 3” chunks
    · 150g asparagus, ends removed and cut into 3” pieces
    · 200g mushrooms, halved
    · 200g carrots, cut into batons
    · 2 bell peppers, cut into 3” cubes
    · 1 large courgette, cut into 2” cubes
    · 1 aubergine, cut into 1” cubes
    · 2 large tomatoes, quartered
    · 2 red onions, roughly chopped

Step by Step Instructions

Step 1

Preheat oven to 190C.

Step 2

Toss all vegetables in the marinade until well coated.

Step 3

Spread on a lined baking tray and roast for 20-30 minutes or until soft. You may wish to roast the potatoes, carrots and cruciferous vegetables for longer, as they may take longer to cook.