A beautiful, colourful assortment of Perfect Plant-Based Brunch dishes like soup, a mini maple sourdough cake, vegan gravy, and yellow turmeric tofu served in a bowl brown rice and roasted veggies. Perfect for brunch. Free of all top allergens.

Roasted Veggies

  • Author: Chantal | Fresh is Real
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 4 1x


A simple of way of roasting vegetables for a more extensive family meal while other things are cooking.



6 small organic potatoes, roughly peeled and quartered
812 small thin carrots, peeled
23 cups fresh broccoli florets
2 tablespoons olive oil
12 fresh thyme and rosemary sprigs
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper


  1. Preheat oven to 400 degrees F.
  2. Add the potatoes and carrots to a parchment lined baking sheet.
  3. Drizzle with some olive oil and season with garlic powder, salt and pepper.
  4. Add a few sprigs of thyme and rosemary to the vegetables.
  5. Bake for 15 minutes, then add the broccoli florets to the pan, drizzle a little oil, season and return all vegetables to the oven for another 15 minutes.
  6. Remove vegetables from oven and transfer carrots and broccoli to a serving bowl and cover to keep warm.
  7. For crispier potatoes, return the baking sheet to the oven for an additional 5 minutes.
  8. Once ready, take the potatoes out of the oven and add them to the serving bowl.
  9. Enjoy!


Leftovers will keep in the refrigerator for a couple of days.