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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