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Vegetarian Holiday Veggie Roast with Mushroom Gravy

This plant-based roast features layers of caramelized root vegetables and earthy mushrooms, roasted until tender and golden. It’s complemented by a rich, savory mushroom gravy, creating a hearty and festive centerpiece with a vibrant appearance and satisfying texture. Perfect for celebrating the season with a flavorful, meat-free dish that feels both rustic and refined.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups chopped root vegetables (carrots, parsnips, sweet potatoes) cut into uniform chunks for even roasting
  • 2 cups sliced mushrooms (cremini or button) for the gravy and flavor depth
  • 2 tablespoons olive oil for roasting and sautéing
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 3 cloves garlic minced
  • 2 cups vegetable broth rich and concentrated
  • to taste salt and pepper adjust to preference
  • 1/2 cup toasted walnuts or pecans optional, for crunch

Equipment

  • Large Baking Sheet
  • Sharp chef’s knife
  • Saucepan
  • Wooden Spoon

Method
 

  1. Preheat your oven to 200°C (392°F). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
  2. Chop the root vegetables into even-sized chunks, about 1 to 1.5 inches each, ensuring they cook uniformly.
  3. Toss the chopped vegetables with olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper until everything is well coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them for even caramelization.
  5. Roast the vegetables in the oven for about 45–50 minutes, turning once halfway through, until they are golden brown and tender with caramelized edges.
  6. While the vegetables are roasting, heat a tablespoon of olive oil in a saucepan over medium heat and add the sliced mushrooms.
  7. Cook the mushrooms, stirring occasionally, until they release their moisture and become deeply browned and fragrant, about 8–10 minutes.
  8. Add the minced garlic and cook for another minute until fragrant, then pour in the vegetable broth.
  9. Bring the mixture to a simmer and cook until it thickens slightly, about 10 minutes, stirring occasionally.
  10. Taste the gravy and adjust seasoning with salt and pepper as needed; it should be glossy and coat the back of a spoon.
  11. Once the roasted vegetables are ready, transfer them to a serving platter or slice them into rounds for a rustic presentation.
  12. Pour the warm mushroom gravy generously over the roasted vegetables and sprinkle with toasted nuts if using for added crunch.
  13. Serve hot, accompanied by seasonal greens or your favorite festive sides for a satisfying plant-powered holiday feast.

Notes

For added flavor, sprinkle fresh herbs or a drizzle of balsamic glaze before serving. Feel free to customize the root vegetables or nuts to suit your taste and seasonal availability.