Roasted Vegetables in a Vegan Butter Sauce

Easy oven roasted vegetables in a vegan butter sauce and Gochujang spread. This is the perfect side dish or serve with pita bread for a light lunch.

Disclaimer: This post is sponsored by I Can’t Believe It’s Not Butter!®. The opinions and text are all mine.

This is a recipe you all are going to love!

The process of stir fry is no longer intimidating because I am making it in the oven using a grill!

Yes, it’s possible and it’s the easiest thing to do!

Tips for making these vegetables

• Get an oven-safe grill pan to make these veggies. It will make your life so much easier and it’ll make the veggies much tastier.
• Use any veggies in season. I love getting squash, carrots and corn for this recipe. If you want to use potatoes in it, go for it. The sky’s the limit because you can use any kind of veggie.
• Make sure the I Can’t Believe It’s Not Butter!® It’s Vegan is fully melted before you add the other ingredients. This will make for a silky-smooth sauce.

• Gochujang is a huge part of this recipe. It’s easy to find it in any grocery store or online stores, so don’t skip this ingredient.
• Use agave to sweeten the sauce instead of honey or maple syrup. Honey is not vegan and maple syrup will make the sauce a little sluggish.
• Cut the veggies length-wise, especially the carrots. They will cook faster.
• When the grill is in the oven, make sure it’s covered. If your oven-safe grill comes with a cover, use it or use aluminum foil.
• When you place the grill inside the oven, put a baking tray in the rack below. If there are any drippings the baking tray will catch them, and your oven will not need a scrubbing. 🙂

What is gochujan?

Gochujan sauce is a Korean staple sauce. It’s used in stir fry recipes, marinades, and more!

It’s a hot and spicy sauce made with just a few ingredients. The sauce is perfect for flavoring roasted vegetables because it gives them a little kick in flavor.

Gochujan is vegan because they use cane sugar to sweeten it. The other ingredients in it are also vegan friendly, so, use it to flavor everything.

If you want more information on what products are vegan-friendly, consult my handy vegan guide.

Last year, I used gochujang in a ​pizza recipe​ that was beyond delicious!

Common questions when making this recipe

Roasted veggies are my new favorite way to make stir fry now. It takes all the work out of my hands and the oven does the heavy lifting.

If you have questions when making these veggies, please feel free to contact me.

Can I freeze these roasted veggies?

Yes, you can freeze these vegetables using freezer friendly containers. To warm up the vegetables, use the stove-top grill.

Place the veggies on the grill and set the heat to medium. Heat for about 5-10 minutes, depending on the amount of veggies you are heating up.

You can also keep them in meal prepping containers and refrigerate the veggies for up to a week.

What can I serve with these roasted vegetables?

Serve over rice, quinoa or even orzo pasta. These veggies can be a side dish to so many recipes.

Or, put it into pita breads, wraps or flat breads for a light lunch. Use spreads like toasted sesame hummus as a spread.

What can I use instead of Gochujang?

If you can’t find Gochujang or don’t like it, try it with sriracha sauce. Add a sweet and sour sauce with the sriracha.

You can also make your own Gochujang. Mix ketchup, tomato paste, salt and apple cider vinegar. Whisk it before adding to the melted vegan spread.

This Gochujang sauce is a little complicated to make, so, if you are looking something simpler, I have just the sauce for you. Try my homemade black bean sauce.

What if I can’t find the veggies?

Use the veggies you can find in your grocery stores. Shop seasonal veggies for this recipe and you will still love the wonderful flavors.

Broccoflower is not easy to find. So, get regular cauliflower or even the orange cauliflower. Add some broccoli too.

If you are not a fan of roasting them in the oven, I have a recipe to make cook them in the air fryer

What vegetables to use when roasting vegetables

• 1/2 of a green cauliflower (AKA brocoflower)
• 8 oz mini sweet peppers (cut lengthwise, de-seed and cut into pieces)
• 6 oz rainbow carrots (cut into half, length-wise
• 1 corn on the cob cut into 4 pieces
• 1/2 of a zucchini (cut into half circle shapes)
• 1/2 of a yellow squash (cut into half circle shapes)
• 1/2 of a butternut squash (use the bottom half and cut into half circle shapes)
• 1/4 of a red onion (cut into medium chunks)

If you can’t find green cauliflower, regular cauliflower will work great too.

Rainbow carrots are easy to find, but you can also sub with regular carrots.

Try acorn squash or carnival squash, if you can find it in your area.