Preparation

Step 1 out of 11

For the roasted veggies, preheat oven to 425F. Prepare a nice BIG baking sheet lined with parchment paper.

Step 2 out of 11

In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, salt and pepper. Spread both the carrots and the squash out on your baking sheet.

Step 3 out of 11

Next, mix halved Brussels sprouts (same bowl!) with brown sugar, olive oil, salt and pepper, then spread them out on the same baking sheet.

Step 4 out of 11

Finally, mix the broccoli with olive oil, garlic, salt, and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread the broccoli on the baking sheet and pop everything in the oven.

Step 5 out of 11

Bake for 20-25 minutes. About halfway through the cooking time, flip and stir everything on the baking sheet and sprinkle everything with ¼ cup of chopped pecans, and top the squash with and extra sprinkle of brown sugar.

Step 6 out of 11

For the Mashed Creamer Potatoes, while everything is baking you can boil your potatoes on one element and make the gravy on another.

Step 7 out of 11

Boil the potatoes for 15 minutes (until fork tender) before mashing them with vegetable broth, vegan butter (or vegan margarine), salt, dried thyme and oregano.

Step 8 out of 11

For the gravy, in a small saucepan heat vegan butter over medium heat.

Step 9 out of 11

Once hot, whisk in the flour, salt, thyme, and oregano, and mix well. Cook for 1 minute before slowly whisking in the veggie broth (you may find you need a little more or less depending on your preferred consistency).

Step 10 out of 11

Simmer for 3-5 minutes until thick, adjusting the consistency with extra vegetable broth as needed.

Step 11 out of 11

Notes: Serve with cranberry sauce. Top mashed potatoes and/or roasted veggies with gravy