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  • Autumnal oven vegetables with vegan feta
  • Raw autumn vegetables with carrots and sprouts on tray, preparation
  • Colourful raw vegetable pieces with rosemary, ingredients close-up
  • Roasted autumn vegetables with cauliflower on tray, freshly baked
  • Roasted vegetables with wooden spoon on tray, served
  • Roasted vegetables with rosemary sprigs, close-up on the tray
  • Roasted vegetables with sauerkraut on a plate, plated
  • Autumnal oven veggies with vegan feta

14 OCTOBER 2019

Autumnal oven veggies with vegan feta

This post is also available in: deutsch

Last updated 8 June 2026

Prep
15 min
Cook
30 min
Total
45 min
Servings
4 servings

Hello lovelies, a delicious and wholesome meal that only requires a baking tray and an oven? Here you are: Autumnal oven veggies with vegan feta. The oven does the work for you: Okay, you still have to cut the vegetables yourself. The oven veggies are prepared quickly and within 30 minutes there is a meal on the table that the whole family likes. On top it‘s full of healthy ingredients and the roasted aromas are simply delicious.

The tray with pumpkin, the first Brussels sprouts and potatoes is definitely a real autumn dream and the chickpeas provide additional proteins. The potatoes are filling and so you can perfectly serve the oven veggies as a main course. Of course, it‘s also suitable as a side dish and you can serve it with a salad for example.

Raw autumn vegetables with carrots and sprouts on tray, preparationColourful raw vegetable pieces with rosemary, ingredients close-up

I love those colorful plates with roasted vegetables and even if your family (or your guests :-)) don‘t like everything, they can pick out what they like. For example, one of my daughters mainly wanted to eat Brussels sprouts, while the other one preferred potatoes - I like everything anyway. We enjoy to eat the veggies with, for example, fresh sauerkraut and a delicious hummus, but also a herbal curd would be a good addition to the vegetables.

Roasted autumn vegetables with cauliflower on tray, freshly baked

Of course you are also very free in the choice of vegetables. A good match are also e.g. cauliflower, fennel or parsnip. Take what you have available at home, or what you like most. The more colorful the better and the more nutrients the dish contains.

Roasted vegetables with wooden spoon on tray, servedRoasted vegetables with rosemary sprigs, close-up on the tray

Fresh herbs are definitely a must for oven veggies. You can remove them after baking, the veggies will adopt the flavor. This time I used rosemary, but I also like thyme for these kind of dishes. Try the orange zest, because that gives the vegetables that certain something and a fresh aroma.

Roasted vegetables with sauerkraut on a plate, plated

I hope the quick oven veggies are an inspiration for you and you will give it a try. I find these type of meals incredibly practical for after school/work, because you can prepare them so easily. And if you need more quick ideas, then have a look at my category “Quick recipes”.

If you are in the mood for more cozy tray bakes, you will probably also love my colorful oven vegetables with bulgur or the warming pumpkin hummus with roasted veggies. And as a fresh side, my autumn salad with roasted Brussels sprouts and pumpkin goes wonderfully with it.

If you have Pinterest, you can find me here and pin this pic if you like:

Autumnal oven veggies with vegan feta

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: cut the vegetables into roughly even pieces so everything roasts at the same pace. I add the vegan feta only for the last 10 minutes, which gives it a lightly golden edge. The zest of half an organic orange adds a fresh aroma to the tray, so do give it a try. Leftovers are lovely cold in a salad or reheated the next day.

Autumnal oven vegetables with vegan feta

5.0 from 2 votes

Autumnal oven veggies with vegan feta

Roasted autumn vegetables with vegan feta on one tray: pumpkin, Brussels sprouts, potatoes and chickpeas. Ready in 45 minutes, vegan and perfect for busy weeknights.

  • Course:Main Course
  • Keyword:roasted vegetables, vegan feta, pumpkin, Brussels sprouts, autumn, healthy, easy
  • Prep:15 min
  • Cook:30 min
  • Servings:4 servings
Vegan

EQUIPMENT

  • Baking oven

INGREDIENTS

  • 300-400gr (10.5-14 oz.)small potatoes
  • 1/4(approx. 200 gr/7 oz.)pumpkin e.g. Hokkaido
  • 3-4carrots
  • 150gr (5 oz.)Brussels sprouts
  • 1raw beetroot
  • 2shallots
  • 3Tbspchickpeas from a jar/can
  • 200grvegan feta e.g. from Soyananda
  • 3-4Tbspolive oil
  • 1Tbspmaple syrup
  • 2Tspsalt
  • 1Tsppaprika powder
  • 1-2pinches ofpepper
  • 3-4twigs offresh rosemary
  • Zest1/2orange (organic) optional

INSTRUCTIONS

  1. Put baking paper on a baking tray and preheat the oven to 200°C (392°F)
  2. Wash and cut the potatoes in quarters
  3. Slice the carrots in stripes, cut the Brussels sprout in halfs
  4. Peel the beetroot and cut it in pieces
  5. If necessary peel the pumpkin (you can eat Hokkaido with skin) and dice it
  6. Cut the shallots in stripes
  7. Put everything on the baking tray, rinse the chickpeas and add them as well
  8. Sprinkle the veggies with oil, maple syrup and herbs and mix well
  9. Add fresh rosemary and if you like orange zest on top
  10. Bake for 20 minutes and turn the veggies around after 10 minutes
  11. Crumble the feta with your hands and sprinkle it on top of the veggies
  12. Bake for an additional 10 minutes until everything turns slightly brown
  13. Serve with hummus, sauerkraut or other dips of your choice
Calories
420 kcal
GOOD TO KNOW

Frequently asked questions

  • Pumpkin, potatoes, carrots, Brussels sprouts, beetroot and shallots are perfect in autumn. You can also use cauliflower, fennel or parsnip. The more colorful the tray, the more nutrients and flavor you get.

  • Roast the vegetables at 200°C (392°F) for about 30 minutes total. Turn them halfway through so they brown evenly, and add the vegan feta only for the last 10 minutes so it does not burn.

  • A firmer vegan feta that crumbles easily works best, such as the one from Soyananda. Scatter it over the vegetables near the end so it roasts slightly on the outside while staying creamy inside.

  • It works as both. Thanks to the potatoes and chickpeas the tray is filling enough for a wholesome main course. If you prefer, serve it with hummus, sauerkraut or a fresh salad as a side dish.

  • Yes. You can chop and season the vegetables hours in advance and keep them ready on the tray. Then they just need to go into the oven before dinner. Leftovers are great cold in a salad or reheated the next day.

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