Easy Vegan Mushrooms and Broccoli dump sheet pan
This super easy portobello mushrooms and broccoli sheet pan is as easy as it gets. Just dump broccoli, onions, portobello mushrooms, and carrots on a sheet pan, drizzle with olive oil, and season. Then let the oven do all the work. With almost zero effort you’ll be ready to enjoy a healthy and totally delicious vegan roasted mushrooms and vegetables dinner.
Ingredients
- 3 tbsp Olive Oil
- 4 Portobello Mushrooms rinsed (or other mushrooms)
- 8-10 smaller Carrots ends removed
- 1 head Broccoli broken into florets
- 3 Red Onions cut into wedges
- 1 tbsp Smoked Paprika
- 2 tsp Dried Thyme
- 2 tsp Dried Oregano
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- 1 handful Fresh Basil chopped
Ingredients to make easy vegan balsamic vinegar dressing
- ¼ cup Balsamic Vinegar
- 1 cup Olive Oil
- 2 tbsp Sweet Chili Sauce
- ½ tsp Salt
Instructions
How to make easy vegan balsamic vinegar dressing for roasted vegetables
- Mix all the ingredients for the dressing in a small bowl. (Pour leftover dressing into a clean glass jar and store in the refrigerator).
Making the roasted mushrooms and broccoli sheet pan
- Place the rinsed mushrooms, carrots, broccoli florets, and onion wedges on a lined sheet pan. Drizzle generously with olive oil and season with smoked paprika, thyme, oregano, salt, and pepper. Toss to coat everything.
- Bake - cover the sheet pan with tin foil and bake the mushrooms broccoli sheet pan in a preheated oven at 400F (190 degrees Celsius) for 35-40 minutes or until the vegetables are golden brown and lightly crispy in places. For extra deliciousness, remove the tinfoil during the last 10 minutes of baking.
- Serve - serve the roasted vegetables as is with a garnish of fresh basil and a drizzle of sweet chili sauce.