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Recipe of the Week: Herb-Roasted Vegetables

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Posted November 3, 2011 by Rachelle Owen

It’s November—and you know what that means! Soon your fam will be deciding what to make for the good ol’ Thanksgiving dinner. Unfortunately for most of us, that means dealing with the fact that a lot of people still think it’s OK to torture birds for the dinner plate.

Thanksgiving is super-easy to veganize, and to make it even easier on ya, our Recipe of the Week blogs this month will focus on dishes that you can take to Thanksgiving dinner to make it vegan-friendly—hooray! First up: herb-roasted veggies!

Herb-Roasted Veggies

5 large red potatoes, cut into chunks

1 small bag baby carrots

1 medium onion, sliced

Several rosemary sprigs

Salt, pepper, thyme, and sage, to taste

1 cup olive oil

2 Tbsp. soy sauce

  • Place the potatoes, carrots, and onion on a baking sheet lined with aluminum foil. Add the rosemary, salt, pepper, thyme, and sage. Fold the sides of the aluminum foil around the veggies.
  • Pour 1/2 cup of olive oil and 1 tablespoonful of soy sauce over the veggies and mix until coated.
  • Wrap the foil completely around the veggies. Set in the oven and bake at 350ºF for about 30 minutes.
  • Open the foil packet and add the remaining oil and soy sauce. (Make sure your veggies are staying moist! Nobody likes dry veggies. :))
  • If the potatoes and carrots are soft, the dish is done! If they need a little more cooking time, pop them back in the oven and add more spices, to taste.

Makes 2 to 3 servings

Be sure to adjust your ingredients to account for the number of people at your Thanksgiving dinner. This dish can be customized. Add your fave veggies—such as squash, asparagus, or Brussels sprouts—and spices to make it your own! It goes perfectly alongside a vegan turkey such as this one, this one, or this one.

Have you started talking to your family about having vegan food at your Thanksgiving dinner? Our Thanksgiving survival guide is a good place to start!


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