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Vegan Easter Menu

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Roasted Spring Root Vegetables

Serves 8

Roasted veggies are such a crowd-pleaser, and this is my go-to dish when I’m contributing to Easter lunch at my in-laws’ place. Even the non-vegans go back for seconds! You can prep the veggies and toss with the oil the night before, so you’re not scrambling to get everything prepped on Sunday.


  • 1/2 pound carrots, sliced into 1″ pieces
  • 1/2 pound asparagus, woody stems removed
  • 1/2 pound radishes, sliced in half (if your radishes are huge, you can quarter them)
  • 1/2 pound snap peas, whole
  • 1/4 pound green onions, roots removed
  • 1/2 pound button mushrooms, halved
  • 6-8 cloves of garlic, whole
  • 1/4 cup truffle oil – if you don’t want to spring for truffle oil, you can use olive oil, but truffle oil adds a depth of flavor to this dish that’s pretty amazing
  • salt and pepper, to taste


Preheat the oven to 450F while you prep your veggies.

Toss all of the veggies with the oil in a large baking dish. Pop them in the oven, once it’s preheated, and bake for 20-30 minutes, stirring every 10 minutes. Your veggies are done when they’re tender and just a little bit browned.

Next>> Classic Three Bean Salad

Image Credit: Creative Commons photo by Joel75k

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Becky Striepe

Becky Striepe is a freelance writer and vegan crafter living in Atlanta, Georgia. Her life’s mission is to make green crafting and vegan food accessible to everyone! Like this article? You can follow Becky on Twitter or find her on Facebook!


+ add your own
4:17PM PDT on Apr 21, 2014

Thanks for all the ideas!

3:58AM PDT on Apr 2, 2013

IT's important to eat healthily

4:16AM PDT on Mar 27, 2013


9:08PM PDT on Mar 24, 2013

check out my


2:52PM PDT on Mar 19, 2013


2:03PM PDT on Mar 19, 2013


1:36PM PDT on Mar 19, 2013


12:54PM PDT on Mar 19, 2013


3:45PM PDT on Mar 16, 2013


7:53PM PDT on Mar 15, 2013

thanks! i love watercress but sometimes it's hard to find!

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