Description

This Vegan Roasted Vegetable Casserole is a nutrient-dense centerpiece that blends deep, caramelized flavors with a satisfying, hearty texture. It features a range of vibrant vegetables roasted to perfection, enhanced with fresh herbs and a balsamic glaze, proving that plant-based meals can be incredibly satisfying.

Ingredients

Scale

1 unit Butternut Squash
1 pound Brussels Sprouts
2 units Red Onions
2 units Carrots
2 units Parsnips
1/4 cup Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
4 cloves Garlic
2 tablespoons Balsamic Glaze
Sea Salt
Freshly Cracked Black Pepper

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Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
Dice the butternut squash, carrots, and parsnips into uniform 1-inch cubes, slice Brussels sprouts in half, and quarter red onions
In a large mixing bowl, combine the vegetables with olive oil, smashed garlic, chopped rosemary, and thyme, then season with salt and pepper
Spread the vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes, tossing halfway through
Transfer the partially roasted vegetables into a baking dish and drizzle with balsamic vinegar, then bake for another 15 minutes
Remove from the oven, let it rest for five minutes, and garnish with fresh parsley or toasted pumpkin seeds before serving

Notes

For an added 'cheesy' flavor, sprinkle nutritional yeast over the casserole before the final bake.

Avoid using wet vegetables to prevent steaming instead of roasting.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 6g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg