You know I just HAD to try this recipe. And of course, I fell in love with it.
OTHER: 1/4 cup chopped pecans
Optional: feel free to add brussel sprouts and cranberry sauce to this delicious meal.
Instructions: Preheat oven to 425F. Prepare a nice big baking sheet lined with parchment paper. In a bowl mix carrots, squash with olive oil, brown sugar, salt and pepper. Spread both carrots and squash out on your baking sheet.
Next,mix the broccoli with olive oil, garlic, salt and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread broccoli out on baking sheet and pop everything in the oven. Bake 20-30 minutes. About half way through the cooking time, flip and stir everything with 1/4 cup of chopped pecans, and top the squash and carrots with extra sprinkles of brown sugar.
While everything is baking, you can boil your potatoes in one element and make your gravy on another. Boil potatoes for 15-25 minutes ( until fork tender) before mashing up with vegetable broth. ( I bought a large masher from Giant and LOVE IT). Add vegan butter, salt, dried thyme and oregano. I also added garlic powder.
EASY VEGAN GRAVY:
in a small saucepan heat vegan butter over medium heat. Once hot, whisk in flour, salt, thyme and oregano. Mix well. Cook for about 1 minute before slowly whisking in the veggie broth ( you might find you need a little less depending on your preferred consistency). Simmer for 3-5 minutes until thick or desired consistency.
- You can serve with cranberry sauce. Top mashed potatoes and or roasted veggies with gravy and enjoy.