Roasted Fall Vegetable Medley (Vegan)

This is a simple, and yet tasty, recipe for a vegetable medley that can be used as a side dish for the Thanksgiving dinner. It might not be something traditional and expected for Thanksgiving, but that does not mean it is not something you and your guests will definitely enjoy. Even if there is someone who dislikes the meatless meals, they are guaranteed to like this.


• 2 shallots, thinly sliced
• 1 yellow onion, diced
• 1 cup celery, diced (around 5 stalks)
• 1 gala apple, diced
• 4 c butternut squash, cubed
• 1 lb bag Brussels sprout, cut in half
• ⅓ cup dried cranberries
• ⅓ cup chopped pecans
• ½ tablespoon fresh rosemary
• 1 teaspoon dried thyme
• black pepper to taste
• 2 cups veggie broth


Preheat the oven to 375F/190°.
In a medium to large pot, add ⅓ cup of water and cook the onion, shallots, and celery over medium-low heat, until they become translucent.
Add the rosemary, thyme, black pepper to taste, apple, and cranberries, stir it all together, and cook for another 5 minutes, or until the apples get soft.
Add the butternut squash and Brussel sprouts to the pot and carefully mix it well. Make sure your pot is big enough.
Put a little bit of the vegetable broth in the base of the baking tray so the vegetables do not stick, and add all of the vegetables from the pot on top of it.
Pour the remaining vegetable broth on top of the vegetables.
Sprinkle the chopped pecans over it all.
Bake in the oven for 45 minutes.
Serve in the pan or in a baking dish.

Tips and ideas:

If you want your vegetables to be more crispy on the top layer, you can broil them on high for about 5 minutes afterwards, but you have to make sure to watch them the entire time so they do not burn.

This recipe, with a slight variation, can also be used as a vegan stuffing recipe. All you need to do is add several slices of bread, cubed, after you cook onions, shallots, and celery, but before adding anything else, and let them get golden brown with the veggies. If you do that, you should add a bit of oil to the pot.

Leftovers of this meal can be used on top of some mixed greens as a salad too.

Roasted Fall Vegetable Medley (Vegan)
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