Holiday Veggie Roast with Oven Cranberry Sauce
Serves: 4-6
for the mustard roasting sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white miso
  • 2 tablespoons maple syrup
  • ¼ cup plus 2 tablespoons avocado oil or olive oil
  • 1 teaspoon chili powder
  • sea salt and freshly ground black pepper – to taste
for the vegetables
  • 1 small kabocha squash – seeded and sliced into wedges
  • 1 small delicata squash – halved, seeded, and sliced into half-moons
  • 1 lb Brussels sprouts – tough ends removed, halved
  • 1 medium cauliflower – sliced into bite-sized florets
  • 7-8 medium carrots or the equivalent of sweet potato (or both) – sliced into bite-sized pieces
  • handful toasted pecans - for garnishing
for the cranberry sauce
  • 2 10 oz bags frozen or fresh cranberries – thawed if frozen
  • 1 Granny Smith apple – peeled, cored, and finely diced
  • 1 shallot – finely chopped
  • 1 cup raisins (preferably golden)
  • 1 ½ cups coconut sugar
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon cinnamon
  • ¼ cup orange juice (from about 1 medium orange)
  • zest from 1 orange
  • pinch of sea salt
to make the mustard roasting sauce and roast the vegetables
  1. Preheat the oven to 400° F (200° C).
  2. In a medium bowl, combine the mustard, miso, maple syrup, oil, chili powder, salt, and pepper, and whisk until smooth. Taste for salt and pepper and adjust if needed.
  3. Distribute all the vegetables among two large, lined baking sheets. Pour half of the mustard sauce over one sheet of the vegetables and the rest – over the other sheet. Mix to coat well.
  4. Place the baking sheets in the oven, and roast, mixing periodically for 45-50 minutes, or until all the vegetables are tender when pierced with a knife, with caramelized edges.
  5. Serve the vegetables right away or reheat later, topped with the cranberry sauce and sprinkled with toasted pecans.
to make the cranberry sauce
  1. In a 2 quart glass baking dish or a dish if a similar size, combine the cranberries, apple, shallot, raisins, coconut sugar, ginger, cinnamon, orange juice and zest, and salt. Mix well to combine. Place the baking dish in a 400° F (200° C) oven at the same time that you are roasting the vegetables (recipe above).
  2. Cook the sauce for about 45 minutes, mixing periodically. The sauce should be simmering while cooking in the oven. Let cool a bit before serving. The sauce will set up more once it cools. Store any leftover sauce in an airtight container in the refrigerator for up to a week.
- You can easily make this recipe ahead of time. Just reheat the vegetables in the oven at 350° F (175° C) and serve the cranberry sauce right out of the fridge.
- The recipe is very versatile, so you can include any of your favorite roasting vegetables in the mix. You can also include any of your favorite spices in the roasting sauce. The possibilities here are endless.
Recipe by Golubka Kitchen at