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Vegetarian Thanksgiving Dinner on a Sheet Pan

yield: 4 total time: 110 minutes
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Ingredients

  • 1 tablespoon olive oil 15 mL
  • 1 carrot peeled and diced
  • 1 rib celery diced
  • 1/2 cup white onion finely chopped
  • 2 cloves garlic minced
  • 1 cup rice 200 g, wild, regular, or a combination
  • 2 cups vegetable broth 480 mL
  • 1 cup crumbled feta cheese 113 g
  • 1/4 cup dried cranberries 25 g
  • 1/2 Granny Smith apple diced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon chopped fresh sage finely
  • 1/2 teaspoon salt each, and pepper
  • 1 butternut squash medium
  • 1 tablespoon olive oil 15 mL
  • 1/4 teaspoon salt
  • 1 1/2 pounds small red potatoes about 5 cups, 680 g, quartered
  • 1/2 teaspoon baking soda
  • 1 tablespoon salt
  • 2 tablespoons olive oil 30 mL
  • 1 teaspoon fresh rosemary finely chopped
  • 1/4 teaspoon salt each, and pepper
  • 3 cups Brussels sprouts trimmed and halved, 350 g
  • 1/2 cup frozen cranberries or fresh, 40 g
  • 2 tablespoons olive oil 30 mL
  • 1/4 teaspoon salt each, and pepper
  • 6 puff pastry 4-inch, squares thawed
  • 4 ounces brie 113 g, roughly chopped
  • 1/4 cup cranberry sauce 60 g
  • 1 medium egg whisked
  • 1 tablespoon butter 15 g
  • 2 tablespoons flour 10 g
  • 1 cup vegetable broth 240 mL
  • 1 tablespoon soy sauce 15 mL
  • 1 tablespoon nutritional yeast 10 g
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
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