I just love fall season and everything it brings with it. All the colorful leaves, pumpkins and the food- oh my gosh the food is just the best.
I went on a walk today and it was so nice and sunny outside. The light was absolutely beautiful and when I got home I was in the mood for a typical fall pan.
I just took what I had around, so definitely feel free to change ingredients.
1 bag of brussel sprouts (about 3 cups)
1 sweet potato
2 blue potatoes
1 cup of pre cooked chestnuts
1/2 of a pumpkin (about 3 cups)
1 garlic clove
vegan sausages (I used one big sausage)
optional: Cranberry sauce
Preheat the oven to 430 degrees (220 celsius). Line a baking sheet with parchment paper.
Prepare the veggies. Cut the brussel sprouts in half, peel and cut the pumpkin and potatoes and put everything on the baking sheet. Add the chestnuts and season everything well. I just sprinkled the spices and the garlic clove (cut it first) over everything. I guess about 1 tsp of everything. You can change spices and use whatever you like.
Put everything into the oven and bake it for about 30 minutes. I baked it in the lower part of the oven for a while and put it up higher for the last 10 minutes to roast it.
While the veggies are roasting, I cut the onion and roasted it for quite a while in a pan. Cook it on a low heat so you don’t burn it. After 15-20 minutes I added the sausage pieces.
Once the veggies are ready, place a portion of it on your plate and top it with the sausages. I used about half of the veggies and sausage pieces and saved the rest for lunch the next day.
I didn’t have any cranberry sauce but that would have been the perfect match. I used some ketchup instead but you can easily skip it- I would much rather have cranberry sauce with it. 🙂
Enjoy your meal!
As always share our fall plate with me on your insta story, leave a comment or send me an email. I’d love to hear how you like it! Also, give it a try with the cranberry sauce and let me know how you like it. I think it’s bomb! 🙂