photo by Rissa Miller

By Rissa Miller, Senior Editor Vegan Journal

(Serves 6 as a side dish)

Sheet Pan Veggies

Nonstick spray

3 cups peeled and cubed sweet potato

2-3 cups halved Brussels sprouts

1 cup chopped onion

2 cloves crushed garlic

Salt and black pepper to taste, optional

Optional to serve: 1/2 cup dried cranberries, cherries, pecans, and/or walnuts or fresh chopped/dried parsley

Citrus Vinaigrette

Juice of one orange; zest of 1/2 orange

3 Tablespoons olive oil

1 Tablespoon maple syrup

1/2 teaspoon cinnamon

Pinch cayenne, optional, to taste

Salt and black pepper to taste, optional

Preheat the oven to 375 degrees. Coat a sheet pan with edges with non-stick spray. Toss all chopped veggies with crushed garlic and salt/pepper if using. If desired, lightly spritz the top of veggies with more non-stick spray. Bake for 15-20 minutes, until all vegetables are soft and lightly browned. While veggies bake, make Citrus Vinaigrette. To make the vinaigrette, whisk together all ingredients or add all ingredients to a jar with a lid and shake until combined. When done, toss baked veggies with Citrus Vinaigrette, top as desired with dried cranberries or cherries, walnuts, pecans, or parsley.

Cook’s Note: Oranges vary widely in sweetness. Test the Citrus Vinaigrette before serving and if it’s too tart, add another teaspoon or more, to taste, of maple syrup. Store extra vinaigrette in the fridge and try it on salads or to marinade tofu.