Autumn Roasted Vegetables Side Dish
Categories: Excerpt Food & Nutrition
For vegan Thanksgiving, my side dish had to meet a couple of qualifications. First, I wanted to find something made out of only locally grown ingredients. It doesn’t take a lot of effort here in California, and it’s an easy way to reduce my carbon footprint, so I try to make a point of it.
Second, my recipe had to be low maintenance, but look and taste delicious. My family knows I love to cook, so their expectations are high, but with in-laws, friends in town, and my own parents, I have at least three stops to make on Thanksgiving Day. On any other day, I’d happily spend a couple hours in the kitchen, but ironically on Thanksgiving, I just don’t have the time.
For seasonal inspiration, I turned to Marlene Watson-Tara’s Macrobiotics for All Seasons. Marlene is a health educator, macrobiotic counsellor, and chef who has been actively teaching health and wellness for over thirty years. Her book of more than two hundred recipes is divided, as you might have guessed, by season, and I found what I was looking for almost instantly: Autumn roasted veggies—including my favorite: parsnips!
Autumn Roasted Vegetables
1 leek, washed and sliced into 1 inch pieces
2 parsnips, chunked
1 cup Hokkaido or butternut squash
Dried thyme and sage
Preheat oven to 350 degrees F. Mix all the above ingredients together and drizzle with olive oil and sea salt. Add a small amount of water to the baking tray, cover with foil and bake for 45 to 60 minutes.
Stay tuned to our blog all week for a whole feasts worth of vegan Thanksgiving treats!
For more healthy and delicious macrobiotic recipes, check out Marlene Watson-Tara’s Macrobiotics for All Seasons.
Tags: Recipe Vegetarian & Vegan Marlene Watson-Tara