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This recipe offers a rich, harvest medley, which serves beautifully either as a vegetarian Thanksgiving entree, or as a side dish.

Ingredients

2-4 med Carrots, chopped
2-3 med Potatoes, chopped
8-10 cloves Garlic, peeled
2 Apples or Pears, chopped
2 Yams, cubed
1 Onion, sliced thinly
½ lb medium Tofu, cubed (optional)
2-4 Tbsp Olive Oil
2 Tbsp chopped Rosemary
1 Tbsp chopped Thyme
red chili flakes (to taste)
Salt + Pepper (to taste)

Instructions

Preheat oven to 350 F. Place the vegetables and tofu on lightly oiled pan, and drizzle with oil. Sprinkle with dill, rosemary, chilies, salt, and pepper (or other seasonings of choice!), and mix until well incorporated. Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when veggies are tender. Makes 4-6 servings.

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