This cozy tray of fall roasted veggies proves that you don’t need oil to get flavor-packed, caramelized vegetables. Instead, we’re roasting without oil using aquafaba – it makes the spices stick perfectly and keeps the veggies juicy while baking. With butternut squash, beets, red peppers, and onions, these oven roasted vegetables are colorful, hearty, and healthy comfort food.
For me, roasted vegetables are the ultimate kitchen hack. Sometimes they’re a main meal in a bowl with quinoa and hummus, other times a side dish to vegan roast. And yes, my husband and I have been guilty of eating the whole sheet pan of oven roasted veggies straight off the parchment paper (no plates = no dishes = genius).
Especially in autumn, I adore roasted veggies with butternut squash. Add beets and red peppers, and suddenly you’ve got a rainbow on your plate – and an Instagram-ready roasted veggies bowl.
This oil free roasted vegetables recipe is healthy, simple, and flexible. Aquafaba (aka chickpea water) works like a magic marinade: it keeps the veggies from drying out and helps the seasonings really shine. If you’ve ever wondered how to roast vegetables without oil, this is the perfect way.
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Ingredient Notes
For this roasted veggies recipe, we’re going with fall’s best produce:
- Butternut squash – sweet, nutty, and perfect for fall roasted vegetables
- Beets – earthy, vibrant, and packed with nutrients
- Red bell pepper – balances everything with a roasted sweetness
- Red onion – soft, caramelized, and flavorful
To season, we’ll make a simple homemade mix with paprika, coriander, dried herbs, salt, and pepper – whisked together with aquafaba for the perfect roasted veggies seasoning.
See recipe card for quantities.
What is aquafaba? Don’t let the name scare you – it’s just the liquid from canned or cooked chickpeas. It replaces oil in this recipe and makes roasted veggies no oil style totally doable. Of course, if you’re not avoiding oil, you can use olive oil instead.
Step-By-Step Instructions
- Step 1: Peel and cube the butternut squash and beets. Chop the peppers and slice the onion into wedges.
- Step 2: Combine all dried herbs and spices in a small bowl.
- Step 3: Whisk in aquafaba.
- Step 4: Toss vegetables with the marinade until evenly coated.
Spread on a baking sheet and bake at 185 °C / 365 °F for 35–40 minutes, flipping once halfway through for even browning.
Variations
- Swap butternut for another type of pumpkin
- Make roasted sweet potatoes and veggies instead of squash
- Not into beets? Try parsnips, carrots, or Brussels sprouts
- Use your favorite store-bought spice blend instead of homemade seasoning
How to serve roasted vegetables
- In a hearty roasted veggies bowl with grains, lentils, and a creamy dressing
- Wrapped up in a tortilla with tofu scramble, greens, guacamole, and tomato jam
- As a side dish to vegan roast and mashed potatoes
- With a vegan dip – tahini yogurt, hummus, or mint dip are all delicious
FAQ
You can use water instead, but aquafaba works much better at helping the seasonings stick to the vegetables.
Roast at 180 °C / 355 °F for about 20–30 minutes. If you have a small air fryer, you may want to halve the recipe. Don’t forget to shake the basket a couple of times for even roasting.
Absolutely. Use any firm seasonal veggie you like – parsnips, carrots, celery root, or Brussels sprouts all work beautifully in this oven roasted vegetables recipe.
More Fall Recipes
Fall is here – and these vegan, oil-free recipes make it even cozier:
I hope you’ll give this no oil sheet pan roasted vegetables recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Fall Roasted Vegetables Without Oil
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 tray 1x
Description
This cozy tray of fall roasted veggies proves that you don’t need oil to get flavor-packed, caramelized vegetables. Instead, we’re roasting without oil using aquafaba – it makes the spices stick perfectly and keeps the veggies juicy while baking. With butternut squash, beets, red peppers, and onions, these oven roasted vegetables are colorful, hearty, and healthy comfort food.
Ingredients
- 1 small butternut squash, peeled (~6 cups / 800 g cubes)
- 2 medium beets
- 2 red bell peppers
- 1 red onion
- 2 ½ - 3 tablespoon aquafaba (chickpea water)
Seasoning Mix
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp paprika
- ½ tsp ground coriander
- ½ tsp granulated garlic
- 1 tsp salt
- black pepper
Instructions
- Preparation: Preheat the oven to 185 °C / 365 °F. Line a baking sheet with parchment paper.
- Chop the veggies: Cube the butternut squash. Peel and cube the beets. Core and chop the bell peppers. Peel the onion and slice into wedges. Place all veggies into a large mixing bowl.
- Make the marinade: In a small bowl, mix all spices together, then add the aquafaba and whisk into a marinade.
- Season: Pour the marinade over the vegetables and use your hands to coat everything evenly.
- Bake: Spread the vegetables on the baking sheet and roast for 35–40 minutes, until tender and lightly browned. Flip once halfway through.
This post is also available in de_DE.
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