Roasting is one of my favorite ways of making food. Preparing vegetables and fruits at high temperature brings out the natural sugars and flavors they have and releases all sorts of aromas that make your entire home feel more inviting and cozy.
This Harvest Roast was my centerpiece for the Thanksgiving feast and it could not be simpler to make! Basically all you need to do is get the oven nice and hot, cut up some yummy vegetables, toss everything with a bit of salt, freshly ground black pepper, and olive oil, and roast it away. Actually, I recommend adding a cup of water to the bottom of your roasting pan and keeping the veggies covered with foil for the first twenty minutes, then removing the cover for the last fifteen minutes.
The vegetable selection is entirely up to you. Because this is my Thanksgiving roast, the vegetables I used are earthy and hearty, mostly root vegetables that in many ways symbolize the season. I combined sweet potatoes, carrots, turnips, parsnips, butternut squash, corn on the cob, and some apples to create a real comfort food medley.
Simple Harvest Roast
What you’ll need:
1/2 butternut squash, peeled and cubed
3 purple head turnips, peeled and cubed
3 parsnips, peeled and roughly chopped
10-15 baby carrots (or 3 large carrots, peeled and roughly sliced)
3 sweet potatoes, peeled and cubed
3 tart apples, roughly chopped
3 ears of corn, cut into 4-5 pieces each
3 tablespoons olive oil
1 cup water
Salt and pepper to taste
Sage leaves
Thyme sprigs
What you’ll do:
- Pre-heat the oven to 450 F (230 C).
- Add all the vegetables and fruit to a large roasting pan and mix with oil, salt and pepper if using. You can roast without oil, salt and pepper as well.
- Add water to the very bottom of the pan. Best is to pour in the four corners and then move the pan around to spread.
- Arrange sage leaves and thyme sprigs on top.
- Cover the pan with foil and roast covered for 20-25 minutes.
- Remove the foil and roast for another 20-25 minutes.
- Take the roast out, let it rest for 10 minutes and serve!
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Eat the Vegan Rainbow 