Description
A colorful medley of roasted seasonal vegetables tossed with fresh herbs and drizzled with a creamy dairy-free garlic sauce. Perfect as a hearty side or light main dish.
Ingredients
Scale
- For the roasted vegetables:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow squash, sliced into 1/2-inch half-moons
- 1 zucchini, sliced into 1/2-inch half-moons
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the dairy-free garlic sauce:
- 1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
- 1/2 cup water
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast (optional for cheesy flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh herbs for garnish:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine sweet potato, carrots, bell pepper, yellow squash, zucchini, and red onion. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
- While vegetables roast, make the sauce: In a high-speed blender, combine soaked cashews, water, minced garlic, lemon juice, nutritional yeast (if using), salt, and pepper. Blend until smooth and creamy. Adjust water if needed to reach desired consistency.
- Transfer roasted vegetables to a serving platter. Drizzle with the dairy-free garlic sauce and sprinkle with fresh parsley, thyme, and rosemary.
- Serve warm or at room temperature.
Notes
For a nut-free version, substitute soaked sunflower seeds or silken tofu for cashews. The sauce can be stored in the refrigerator for up to 5 days. Feel free to swap vegetables based on seasonality.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: Mediterranean-inspired
Nutrition
- Calories: 320
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 8g