Can you roast vegetables with out oil? Absolutely you can and they are amazing! In the fall and winter months I am partial to oven roasting all types of vegetables. The oven warms up my kitchen making it feel cozy and the entire house is filled with the most delicious aroma. It’s fun to try different cooking methods to change up the texture and flavor. I recently took two dishes of these roasted vegetables to a friends house for a dinner party and they were a huge hit with all the guests. Everyone wanted to know how to make them so I promised to make a blog post and that way I can share this simple easy recipe with everyone including you.Jump to Recipe
This is simple enough to make any day of the week yet special enough to serve for the holidays.
Feel free to substitute with the vegetables you have on hand. Just be sure to cut everything in about the same size so they all cook evenly. If you want to include something like carrots I would steam them slightly before oven roasting, otherwise they might not get cooked all the way through.
I like to make a big batch that will fill two sheet pans. They last about 4 days in the fridge. This is what we call eating the rainbow! Just look at all the different colors. Zucchini, yellow squash, eggplant, Jewel sweet potatoes, Gold potatoes, red onion, red sweet bell pepper, Brussels sprouts, and cherry tomatoes. Purple potatoes would fun in this mix too. You could also include winter squash cut into cubes.
The veggies get all stirred up in a big bowl with seasonings, lemon juice and a little aquafaba from the garbanzo beans if you wish. Roast on parchment lined rimmed baking sheets. I prefer a baking sheet instead of a casserole dish so they can be more spread out and get a little more golden brown. In a casserole dish they get more steamed then roasted. This is a perfect solution when you fridge is full of too many veggies that need to be eaten. This is a batch I made with out Brussels Sprouts. I make it a little different every time depending on what I have in my fridge.
Chickpeas are optional but we like them because then this becomes a meal. Perfect to take to a pot luck so you can be sure there will be something filling for you to eat.
I like to use the Local Spicery Sel – acious salt substitute. It has a naturally salty flavor – you will love it! You can use any salt substitute you like. If you cook with salt then salt to taste.
After they come out of the oven I like to drizzle them with a generous pour of California Balsamic vinegar. You choose the flavor you like the best. Recently I have been using the Curry Balsamic with cumin seeds and ground cumin on the toasted vegetables. It’s so flavorful. However I do love all the flavors. A simple plain balsamic vinegar is also delicious but it does change the color of the veggies. You can change the spices, try an Italian seasoning mix with a lemon balsamic or California Balsamic 7 herb Italian Balsamic. Herbs de Provence seasoning or Hestia from Local Spicery with a white balsamic. There are endless possibilities.
They look a little dry when they first come out of the oven.
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After you add the balsamic they shimmer and shine.
It can be a beautiful main dish along with some more starch like rice or mashed potatoes with gravy. A slice of lentil loaf would be nice too.
I make up a batch of roasted vegetables to keep in the fridge. I enjoy them hot or cold served over a chopped salad with a drizzle of California Balsamic vinegar.
They make a nice addition to a a Nourish Bowl with a grain, greens and mushrooms. You can add sprouts and microgreens too. Talk a about a nutritious bowl of deliciousness.
Try the recipe for Smoky Mushrooms to go along with the roasted vegetables.
Oil Free Oven Roasted Vegetables with Chickpeas
- 1 large sweet potato, peeled, cubed or some winter squash
- 2 large Gold potatoes, cubed
- 1 small eggplant, peeled – optional, cubed 2-3 cups
- 1 sweet red bell pepper, cubed
- 1 zucchini, cubed
- 1 cup Brussels Sprouts, cut in half or more
- 1 cup cherry tomatoes, cut in half
- 1 15 ounce garbanzo beans, drained and rinsed reserve 2 T aquafaba
- 2 Tbls lemon juice
- 2 Tbls aquafaba – broth from the canned beans, optional
- 1 tsp chili powder
- 1 tsp salt substitute I use Local Spicery Sel-Acious
- 1/2 tsp ground cumin
- 1 tsp cumin seeds
- 1/2 tsp smoked paprika
- 2 tsp minced fresh garlic
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Garnish after roasting
- Your Favorite flavored Balsamic vinegar I like the California Balsamic, Curry, Italian or Garlic. The lighter colored vinegars make a prettier presentation for this dish. You can use a plain white balsamic or regular balsamic vinegar.
- Preheat oven to 400 degrees for convection oven, 425 degrees for a conventional oven.
- Using 2 rimmed baking sheets, line with parchment paper or use a silpat mat to prevent sticking.
- Prepare all the vegetables and put them in a large mixing bowl along with the chickpeas.
- Add the lemon juice and aquafaba if using – its optional. Add seasonings, feel free to adjust the vegetables and seasonings to suit your personal taste preferences.
- Divide vegetables evenly between the two prepared baking sheets.Roast for 40 minutes, stirring 2-3 times to prevent burning and for even roasting.
Get Healthy Stay Healthy One Meal At A Time
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