These Vegan Roasted Vegetables are the perfect meal or side dish! The best part is that you can use almost any vegetables you have in the house and you can serve them cold or hot! Enjoy!
Vegan Roasted Vegetables
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Ingredients
- 2 fennel bulbs, roughly chopped
- 4 cooked beets, roughly chopped
- 4 cups fresh swiss chard, roughly chopped
- 1.5 cups brussel sprouts, halved
- 1 cup cooked chickpeas
- 4 tbsp EVOO
- ⅔ cup white wine
- Course Kosher salt
- Freshly ground pepper
Instructions
- Preheat oven to 400 degrees F.
- Assemble chopped vegetables, including the chickpeas, onto a large baking sheet. Make sure not to overcrowd the vegetables.
- Drizzle vegetables with the EVOO, white wine, salt, and pepper. Toss the vegetables with your hands so that every piece is evenly coated.
- Roast the vegetables for approximately 40 minutes. Serve either hot or cold.
- Serving suggestion: This dish works well with a side of hummus or tzatziki.
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So colorful!