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Vegan Thanksgiving: Roasted Winter Vegetables

sanaacooks's picture
No thanksgiving is complete without your roasted vegetables. These vegetables, with the wonderful sauce, will make you lick your fingers
Ingredients
  Zucchini 2 Medium, cut into 2 inch thick pieces
  Acorn squash 1 Medium, peel, seeded, cut into 1 inch piece
  Butternut squash 1 Medium, peel, seeded, cut into 1 inch piece
  Red onion 2 Medium, cut into quarters
  Baby carrots 1⁄2 Pound
  Raspberry jam 1⁄2 Cup (8 tbs)
  Fresh ginger 2 Tablespoon, grated
  Clementine 2 Medium, juiced
  Garlic 1 Clove (5 gm), mashed
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Olive oil 4 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Salt To Taste
Directions

GETTING READY
1. Preheat the oven to 400 degrees F.

MAKING
1. In a bowl place all the vegetables.
2. In another bowl, whisk the rest of the ingredients and drizzle over the vegetables. Toss until the vegetables are well coated.
3. Place the vegetables with the dressing on cookie sheet
4. Bake for 45 minutes. Remove from the oven.

SERVING
5. In a serving platter, serve it with choice of main dish.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Occasion: 
Thanksgiving
Interest: 
Winter, Fall, Healthy
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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