Today’s recipe would make a great side dish on your Thanksgiving Table: Autumn Roasted Vegetables. Roasting vegetables deepens their flavor and brings out their natural sweetness. In this recipe, I feature red onion, carrots, Brussels sprouts, parsnips, and cauliflower. You could also add some diced winter squash or sweet potatoes. The vegetables are roasted with a lively blend of maple syrup, tamari, mustard, a little oil and vinegar, and fragrant herbs.
Autumn Roasted Vegetables
from Vegan Planet by Robin Robertson
1 large red onion, cut into 1/2-inch pieces
3 large carrots, cut into 1/4-inch slices
8 ounces Brussels sprouts, trimmed and halved
2 parsnips, peeled and cut into 1/4-inch slices
1/2 small head cauliflower, cut into 1-inch florets
1 tablespoon pure maple syrup
1 tablespoon low-sodium tamari
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1/4 teaspoon ground rosemary
1/4 teaspoon ground dried sage
3 tablespoons water
Salt and freshly ground black pepper
1. Preheat the oven to 400?F. Lightly oil a 9 x 13-inch baking dish. Arrange the vegetables in a single layer in the prepared baking dish.
2. In a small bowl, combine the maple syrup, tamari, olive oil, vinegar, mustard, thyme, rosemary, and sage. Stir until well blended, then stir in the water, and pour over the vegetables. Season to taste with salt and pepper. Cover the baking dish tightly and bake for 30 minutes, then stir the vegetables gently, uncover, and continue baking until the vegetables are tender when pierced with a fork, about 20 minutes longer. Serve hot.