Easy Roasted Vegetables with Tahini Miso Dressing

These roasted vegetables take about an hour in the oven, but most of that time is passive. 
Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings
Calories 674kcal
Author Becky Striepe


  • 2 large or 3 small thin-skinned potatoes not russets – the skins are too tough!, diced into 1" pieces
  • 2 cups carrots chopped into 1" pieces
  • 2 leeks Save the dark green parts for making veggie stock!, light green and white parts only, diced
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 teaspoons herbes de Provence
  • 4 cups broccoli florets OR chopped cabbage OR a mixture of both
  • 1 batch 5 Minute Tahini Miso Dressing


  • Preheat the oven to 400F.
  • Combine the potatoes, carrots, leeks, olive oil, soy sauce, and herbes in a 9X12" glass pan, and stick it into the oven for 30 minutes.
  • Take the pan out, and add the broccoli, stirring to coat it with the oil and soy sauce. You can drizzle a little more oil, if things look dry. This will depend on your oven. Mine doesn’t usually need extra oil.
  • Stick the whole shebang back into the oven for 20-25 more minutes, until the broccoli is browned. I usually stop at 20 min, but if you have larger florets, you might want to go the extra 5.
  • Serve topped with 1-2 tablespoons of Tahini Miso Dressing.


These roasted vegetables are meant to be the main event, and potatoes are the key to turning a pan of veggies from a side dish into a meal. Potatoes are filling, satisfying, and crowd-pleasing. Over a bed or rice or quinoa, this is an easy meal that you can even make on a weeknight. If you’re planning to make a grain to go with this, set it cooking when you put your veggies into the oven. It will be ready by the time your vegetable roast is done!


Calories: 674kcal