Vegan Roasted Fall Vegetable Wreath with Brussels Sprouts, Carrots, Cranberries, Pecans & Feta is healthy & tasty. It is prepared in 55 minutes, so it is good to prepare as a festive side dish or holiday treat. It contains Brussels sprouts, carrots, butternut squash, sweet potato, red bell pepper, olive oil, maple syrup, garlic powder, salt, black pepper, dried cranberries, toasted pecans, and vegan feta. Vegan Roasted Fall Vegetable Wreath is served with vegan lentil loaf, garlic herb rice, vegan garlic mashed potatoes, fresh salads, and vegan stuffing. We can easily store this vegetable wreath in the refrigerator for 4 days, so we can make it in advance.
STATS:
- Total time: 55 minutes
- Calories: 270 kcal
- Serving size: 1 serving
- Cooking time: 35 minutes
- Diet: Vegan
- Serving: 6
- Cuisine: Mediterranean
- Preparation time: 20 minutes
- Course: Side Dish
EQUIPMENT:
- Large baking sheet
- Baking paper
- Large mixing bowl
- Knife
- Cutting board
- Vegetable peeler
- Measuring spoons & cups
- Spatula
- Large serving platter
INGREDIENTS:
ROASTED VEGETABLES:
- 3 cups halved Brussels sprouts
- Half tsp garlic powder
- Salt, to taste
- One medium cubed sweet potato
- 3 sliced carrots
- 2 cups cubed butternut squash
- One sliced red bell pepper
- Black pepper, to taste
- 2 tbsp olive oil
- One tbsp maple syrup
CRANBERRY-PECAN TOPPING:
- Half cup dried cranberries
- 4 oz crumbled vegan feta
- 1/3 cup toasted pecans
GARNISH:
- Fresh rosemary
- Pomegranate seeds
INGREDIENT NOTES:
BRUSSELS SPROUTS:
- Utilize Brussels sprouts to prepare this roasted vegetable wreath, and they will provide a delicious earthy flavor & slightly nutty taste. They will also provide a tender texture with beautifully caramelized edges when roasted. We would also utilize broccoli florets or cauliflower instead if required.
CARROTS:
- Include carrots to provide the natural sweetness to the roasted vegetables. They will provide a bright color & soft texture to the wreath. They will also provide vitamin A, which supports healthy vision. We would also utilize parsnips or sliced golden beets instead if required.
BUTTERNUT SQUASH:
- Add butternut squash to prepare this vegetable wreath, and it will provide a naturally sweet flavor & soft, creamy texture. It will also pair beautifully with Brussels sprouts, carrots, and dried cranberries. We would also utilize pumpkin or acorn squash instead if required.
SWEET POTATO:
- Utilize sweet potato to provide natural sweetness & a tender texture to the roasted vegetables. It will also provide a beautiful orange color and slightly crispy edges when roasted. We would also utilize regular potatoes or additional butternut squash instead if required.
INSTRUCTIONS:
- First, cover the sheet with baking paper & warm the oven to 425°F.
- Prepare the washed Brussels sprouts, carrots, butternut squash, sweet potato, and red bell pepper.
- Toss the vegetables with salt, olive oil, garlic powder, maple syrup, and black pepper in the bowl.
- Spread a single layer of seasoned vegetables on the sheet and roast them for 35 minutes.
- Take the vegetables from the oven and cool them slightly, then arrange them in a circular shape on the platter.
- Include the dried cranberries, toasted pecans, and crumbled vegan feta on the roasted vegetables.
- Lastly, include fresh rosemary and pomegranate seeds on top, then serve.
SERVING SUGGESTIONS:
MAIN:
- Lentil Loaf
- Mushroom Wellington
- Stuffed Bell Peppers
- Chickpea Roast
RICE AND GRAIN:
- Garlic Herb Rice
- Vegan Mushroom Risotto
- Lemon Quinoa Salad
- Wild Rice Pilaf
POTATO SIDE:
- Vegan Garlic Mashed Potatoes
- Crispy Roasted Baby Potatoes
- Vegan Sweet Potato Mash
- Rosemary Roasted Potatoes
SALADS:
- Vegan Apple Walnut Salad
- Pomegranate Spinach Salad
- Mediterranean Chickpea Salad
- Vegan Autumn Harvest Salad
SIDE DISHES:
- Vegan Green Bean Casserole
- Vegan Cranberry Sauce
- Roasted Garlic Cauliflower
- Vegan Stuffing
TIPS:
- Slice the vegetables into equal pieces so they roast perfectly in the oven.
- For better caramelization, avoid overcrowding the baking sheets with vegetables.
- Roast the vegetables until the edges turn crispy, flipping them halfway through cooking.
- Add the vegan feta, cranberries, and pecans after roasting so the topping stays fresh.
STORAGE INFORMATION:
FRIDGE:
- Cool the roasted vegetables and store them in a closed vessel for four days.
FREEZER:
- Freeze the roasted vegetables without the toppings for two months in the container.
FAQs:
Is it possible to prepare this dish in advance?
- Yes, you can chop the washed vegetables a day ahead of time.
Will fresh cranberries work well in place of dried cranberries?
- Yes, you can add fresh cranberries to give the dish a more tart flavor.
Should frozen vegetables be included in this recipe?
- Yes, you can use frozen butternut squash or other vegetables, whichever you prefer.
How can I keep the vegetables crispy?
- You should arrange a single layer of vegetables and roast them for a better crisp.
What is a good alternative to vegan feta for this recipe?
- You can substitute vegan goat cheese or homemade tofu-based feta as another option.
NUTRITIONAL INFORMATION:
Calories: 270 kcal
Net carbs: 39 g
Iron: 2.1 mg
Total carbs: 45 g
Vitamin A: 15,500 IU
Fiber: 6 g
Calcium: 95 mg
Protein: 5 g
Sodium: 280 mg
Potassium: 680 mg
