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.