Gluten, Dairy, Soy, Corn Free
Thanksgiving Dinner Recipes
(Yes, it tastes great, nobody will ever know!)
2 Butternut squashes, peeled and sliced into wedges
3 parsnips, peeled and sliced into 1-inch pieces
3 sweet potatoes, cut into wedges
3 carrots peeled and sliced into 1-inch pieces
2 red onions, peeled and cut into wedges
8 cloves of garlic, peeled
1 tsp kosher salt
1 tsp pepper
1 TBSP Grade B maple syrup
4 cinnamon sticks
¼ tsp ground cardamom
6 whole star anise
3 TBSP olive oil
2 TBSP fresh thyme, minced (thick woody stems removed)
- Preheat oven to 400. In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat. In a separate bowl, mix together the cinnamon, cardamom and star anise. Put the vegetables in a roasting pan and bake for 25 minutes.
- Add the spice mixture to the vegetables, then add maple syrup.
- Stir well and continue to roast another 10-15 minutes until the vegetables are tender.
- Stir in fresh thyme and pour over the cooked vegetables.
- Serve immediately.