This post was created in partnership with OXO.
Today we’ve got a festive veggie roast recipe that’s made in one oven with a lush cranberry sauce. The savoriness of the caramelized, mustard-miso roasted vegetables pairs so well with the tart, sweet, and juicy character of the cranberry sauce. Plus, the whole thing comes together in a pretty hands-off manner, with the oven doing the bulk of the work.
Although I’m generally excited and appreciative of any veggie side at the holiday table, I think that roasted vegetables (or any veg-centric sides in general) are often treated as an afterthought, not something that can be just as special as the main event. We are of course here to gently propose that vegetables can themselves be the main event – but even if that’s not your thing, this veggie roast will be an exciting addition to your holiday table.
I’m particular about one thing when it comes to roasted vegetables and that’s that they should be nicely cooked through, to the point of beautiful caramelization and crispy edges. I’ve had so many instances of ordering roasted vegetables in restaurants, where they arrive looking beautiful, but turn out to be tough and raw on the inside upon the first bite. This is especially true for root veg of all kinds. A half-raw sweet potato or carrot is never a good thing. So it’s my strong belief that vegetables should be allowed plenty of time to get really, really happy in the oven. Just this little trick alone makes them taste so much better.
For special occasions, I also like to roast vegetables in a mustardy sauce of some kind. It’s an extra step, but it helps take the flavor to the next level and achieve that A+ caramelization. That’s what we do in this recipe. And since we’ve already got the oven heated up for the vegetables, we are making the cranberry sauce in the oven all at the same time. Turns out, it works just as well as the stovetop method, so why not go for the simplicity! The sauce features a luxurious mix of cranberries, green apple, and raisins, with orange juice and a kiss of cinnamon, for a beautiful balance of sweet and tart.
We’re very excited to partner with OXO on this holiday roasting recipe, since they make every kitchen tool you’ll ever need to prepare the celebratory meal of your dreams (plus much much more for your kitchen). I was so excited to upgrade to their non-stick half sheet baking pans – they are so roomy and sturdy, and perfect for roasting up big batches of vegetables without crowding them. We roast and bake a lot, so we used to go through tons of parchment paper. OXO’s Silicone Baking Mat quickly took care of that problem. It’s reusable, so easy to clean, and can be stored neatly rolled up in the drawer. I’m so happy to replace a single use item like parchment paper with something that will last me years. They also make plenty of quality glass baking dishes, like the one that we used for the cranberry sauce, which comes with a lid so the leftovers are easy to store. OXO’s pepper mill is a true dream, it grinds so smoothly and has adjustable settings for the size of your grind (we like it somewhere in the middle). I used to whisk all my sauces and dressings with a fork back in the day, but a whisk really does make the process so much quicker and more pro, and OXO’s balloon whisk is a beauty.
- 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
- 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
- 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
- Preheat the oven to 400° F (200° C).
- 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.
- 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.
- 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.
- Serve the vegetables right away or reheat later, topped with the cranberry sauce and sprinkled with toasted pecans.
- 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).
- 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.
- 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.