The Vegan Cookbook Challenge #15: Rosemary Roasted Vegetables – March 2022

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 15th re-creation. Using a number generator, I landed on the Vegan Cookbook For Beginners and the result was a recipe for Rosemary Roasted Vegetables. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.



– 2 cups chopped Sweet Potato 

– 2 cups chopped Broccoli Florets 

– 2 cups chopped Cauliflower 

– 1 large Yellow Onion, quartered

– 1 cup Button Mushrooms 

– 2 tablespoons Extra-Virgin Olive Oil 

– Salt to taste

– Freshly Ground Black Pepper to taste

– 1/4 cup Vegetable Broth 

– 2 tablespoons Dried Rosemary 

– 1 teaspoon Dried Oregano 


1.) Preheat oven to 200C.

2.) In a large bowl, combine the sweet potato, broccoli, cauliflower, onion and mushrooms.

3.) Toss with the olive oil and season with salt and pepper.

4.) Transfer the vegetables to a glass baking dish.

5.) In a small bowl, whisk together the remaining ingredients and pour over the vegetables.

6.) Roast for 35 to 45 minutes, turning the vegetables halfway through.


Yum! This was really delicious and easy to make. I had so much leftover! If I were to add any suggestions for next time, I would use more oil and cook it for longer. I prepped the vegetables whilst my daughter was napping and served them for dinner alongside some vegan sausages and barbecue sauce. You could also use vegan gravy. It was a real medley of colours and flavours.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo

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