Fall Roasted Vegetables Without Oil
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 tray
Ingredients
- 1 small butternut squash, peeled (~6 cups / 800 g cubes)
- 2 medium beets
- 2 red bell peppers
- 1 red onion
- 2 1/2 - 3 tbsp aquafaba (chickpea water)
Seasoning Mix
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 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.