Vegetarian Thanksgiving Dinner on a Sheet Pan

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