The Glowing Fridge
menu icon
search icon
×

The Plant-Based Cookbook for Women

EEK! It’s finally here! The Plant Based Cookbook for Women is out in the world and I couldn’t be happier!

>>> Check out my instagram video I made chatting all about this cookbook!

ORDER THE COOKBOOK HERE!

This cookbook is all about balancing your hormones and increasing energy naturally with delicious vegan and gluten-free recipes that were created to support each phase of your cycle.

It features 80+ vegan and gluten recipes with nutrients and ingredients that will help you look and feel your best at any time of the month. Women’s physical and emotional needs fluctuate as they flow through their hormonal cycle. That’s why this specialty cookbook provides nutritious and delicious meals for each of your body’s four phases (menstrual, follicular, ovulatory, and luteal) so you can make sure you get the nutrients you need to improve your hormonal function and overall health.

Whether you are seeking a fertility diet or aiming to achieve natural hormone balance, The Plant-Based Cookbook for Women gives you the tools and information you need to eat healthier and improve your quality of life starting today.

I also did two IG LIVE videos sharing some recipes for a sneak peek! In the first live video we made this Vegan Tortilla and Mozzarella Cream Pizza and in the 2nd live video we made Healthy Snickers Bites. You’ll have to buy the book to see the rest of the yumminess!

Some of the recipes include:
Breakfast: Blackberry Compote Chocolate Oatmeal and Sweet Potato Pancakes
Lunch: Crunchy Spring Roll in a Bowl and “Cheesy” Bean and Veggie Quesadillas
Dinner: Spicy Kung Pao Beets and Chickpea Pot Pie Soup
Snacks: Pumpkin Hummus and Superfood Snack Bars
Desserts: Banana Bonbons and Pineapple Green Juice Ice Pops

*Note: While the recipes in this book were created with women in mind, they include all-natural ingredients that are healthy for everyone, regardless of age and gender!

Healthy “Snickers” Bites

This is a featured recipe from my brand new cookbook, The Plant Based Cookbook for Women!

I’m sharing this for a little sneak peek into what the recipes look like! I’m also doing a IG Live ‘Cook With Me’ this Monday, January 11th at 6pm CST with @themaddiemiles! Be sure to come prepared with all the ingredients ready!m

P.S. Check out the vegan tortilla pizza recipe I shared last week from the cookbook! These are the only 2 recipes I’ll be sharing from it 🙂 I also did a IG Live for that recipe too, with my momma and mother-in-law!!

These Healthy “Snickers” Bites are an “autumn” phase recipe from the Luteal phase section of the cookbook. The main idea of the cookbook is for the recipes to be a continuation of recipes from my first book The Happy Hormone Guide. So it’s 80 vegan and gluten free recipes, with 20 for each phase of the cycle (Menstrual, Follicular, Ovulatory and Luteal). All support your fluctuating hormones throughout the month!

And now onto the recipe!!

Who doesn’t like Snickers?! Say hello to your new favorite treat, inspired by the classic Snickers candy bar. They’re essentially peanut butter stuffed dates dunked in melted vegan chocolate and sprinkled with chopped peanuts. These are a must-have for those chocolate cravings during your luteal phase. And did you know it makes sense to crave chocolate while PMSing? Dark chocolate, in particular, is high in magnesium which helps calm our nervous system, reduce cortisol, support our mood, and relax sore muscles or cramping in the uterus. See, your body knows what its doing! The medjool dates are high in fiber and taste like caramel. Dreamy, right?!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy “Snickers” Bites

★★★★★ 5 from 2 reviews
  • Author: Shannon Leparski
  • Prep Time: 10
  • Total Time: 40
  • Yield: 10 1x
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

Healthier peanut-butter stuffed dates that are oh-so-caramel-y and taste like a Snickers bar!

Ingredients

Scale

10 medjool dates

1/3 cup peanut butter (or any nut or seed butter)

1/2 cup vegan chocolate chips (preferably dark chocolate)

1 teaspoon coconut oil

3 tablespoons chopped peanuts (or any nuts or seeds)

Instructions

Line a baking sheet or plate with parchment paper. Gently open up each date to remove the pit, but don’t rip it in half; you want it to still hold together somewhat. Stuff about 1/2 tablespoon of peanut butter into each date and lay them flat on the lined baking sheet.

Combine the vegan chocolate chips and coconut oil in a small microwave-safe bowl. Heat in the microwave in 30-second increments, stirring in between to prevent burning, until fully melted.

Drop a stuffed date into the melted chocolate and use a fork to roll it around, making sure its well coated in chocolate. Place the chocolate-covered date back on the parchment paper and sprinkle with some chopped peanuts. Repeat with all the remaining dates.

Place the baking sheet or plate in the freezer until the chocolate has set, about 15-30 minutes (if you can wait that long!!). Serve straight from the freezer or allow to thaw for a few minutes.

Store in an airtight container in the refrigerator or freezer to prevent melting, for up to 2 weeks.

Keywords: vegan snickers, vegan stuffed dates, healthy homemade snickers, healthier vegan snickers bites

Recipe Card powered byTasty Recipes

ORDER THE COOKBOOK HERE!

PIN FOR LATER:

Vegan Tortilla Mushroom and “Mozzarella Cream” Pizza

This is a featured recipe from my brand new cookbook, The Plant Based Cookbook for Women!

I’m sharing this for a little sneak peek into what the recipes look like! I’m also doing a IG Live ‘Cook With Me’ this Sunday, January 3rd at 3pm! Be sure to come prepared with all the ingredients, and veggies chopped!

This one is a “winter” recipe from the Menstrual phase section of the cookbook. The main idea of the cookbook is for the recipes to be a continuation of recipes from my first book The Happy Hormone Guide. So it’s 80 vegan and gluten free recipes, with 20 for each phase of the cycle (Menstrual, Follicular, Ovulatory and Luteal). All support your fluctuating hormones throughout the month!

As a former cheese lover, I really appreciate a solid vegan cheese, and a homemade one at that. This mozzarella cream is absolutely dreamy and totally fun to make (I promise!). It’s light, airy and lusciously rich. I opted for a gluten-free brown rice tortilla as the base, but feel free to use whatever type of tortilla you prefer — or even real pizza dough! Sprinkle some arugula on top for extra color and greens.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Tortilla Mushroom and “Mozzarella Cream” Pizza

  • Author: Shannon Leparski
Print Recipe

Description

Vegan tortilla pizza made with homemade “mozzarella cream”!

Ingredients

Scale

2 10-inch gluten free brown rice tortillas

1 cup marinara sauce, divided

1 medium tomato, sliced thin

1 cup mushrooms, sliced thin

Handful of fresh basil, sliced thin

Optional toppings: sprinkle of red pepper flakes, extra basil, fresh arugula or spinach

Mozzarella Cream:

½ cup raw cashews, soaked in hot water for 10 minutes, then drained and rinsed

1 cup filtered water

2 teaspoons olive oil

2 teaspoons nutritional yeast

1 teaspoon lemon juice (can sub apple cider vinegar)

1 teaspoon tapioca starch

¾ teaspoon sea salt

¼ teaspoon onion powder

Instructions

Preheat the oven to 400 degrees F. Arrange the tortillas on two baking sheets. Make sure all the veggies are sliced and ready before making the mozzarella cream.

Combine all the ingredients for the mozzarella cream in a high-speed blender and blend until smooth. The mixture will seem watery. If your blender is not high speed and some small chunks of cashews remain, pour the cream through a fine-mesh strainer or nut milk bag to remove them.

Pour the mozzarella cream into a medium saucepan over medium-high heat. Using a spatula, continuously stir, scraping down the sides and bottom, for 4-5 minutes, or until it begins to thicken and get stretchy. Then turn off the heat and let cool.

Spread a thin layer of marinara sauce over the top of each tortilla, then add dollops of mozzarella cream. Layer with the tomatoes, mushrooms, and fresh basil.

Bake for 16-20 minutes, or until the edges are golden and crispy. Let cool 2-3 minutes and then slice into quarters.

Store leftover pizza in the refrigerator for up to 2 days. If you have leftover mozzarella cream, store it in the refrigerator for up to 2 days. To use, reheat it slowly in a saucepan, adding a couple teaspoons of water if it seems too thick.

Recipe Card powered byTasty Recipes

ORDER THE COOKBOOK HERE!

PIN FOR LATER:

Creating Balanced Health Full Scan

I’m FINALLY sharing a post about the bioenergetic scan that changed my world and inspired me to become a root-cause practitioner!

The scan that beats most lab tests I’ve ever done because it gets to the ROOT CAUSE and provides full-body insight, instead of looking at only one system in the body. Finding the root cause is the only way to truly heal.

The amount of messages I get on the daily about hormones, gut issues, bloating, brain fog, acne, depression, anxiety, weight gain, hormone imbalances, etc. goes to show how much misinformation is out in the world, and how regular lab tests are not enough at detecting what is truly going on; they’re not showing the full picture.

When people ask me what to do about x, y or z or what to take for a certain symptom I now tell them I don’t know… because I don’t know what is going on in their body and my recommendations could potentially set them back. Plus you can’t give health recs on instagram. Trust me, I’ve tried every supplement under the sun. I’ve spent thousands on blanket protocols for candida overgrowth when I didn’t know that candida is usually accompanied with it’s best friends like mold and mycotoxins… and until you clear those things, the candida will keep coming back. Mind blowing, right? By the way, we all have some candida naturally, it’s when it gets out of control and out of balance that its creates problems.

Because of this, I refer everyone to do a full scan from Creating Balanced Health and to see what the root cause could be, for you personally. There is always a root cause to your symptoms (things that doctors don’t test for) such as parasites, infections, bacterial imbalances in the gut, viruses, candida, mold, chemicals, toxins, food sensitivities and more. The full scan shows the areas of the body that are the most stressed and also shows what the body wants to work on first. This is an important point because the body normally isn’t ready to tackle everything at once. There are stages to healing and it takes time. It usually takes 2-3 scans and going through the balancing remedies (just so you know), because new things pop up once you clear out some of the toxicity and pathogens. Think of your body like an onion and once you start peeling back the layers and biofilms, new things may appear which is totally normal.

READ MORE ABOUT BIOENERGETIC TESTING HERE.

ENERGETICALLY-TESTED BALANCING REMEDIES

Something else that is super cool about this scan is it provides balancing remedies that your body attracts to that are also energetically tested to work with your body, basically showing you what your body wants to work on first. It’s fascinating and the future of medicine,  I believe! ALL of these pathogens and toxins affect our hormones and long-term health.

Doing their full scan is what I recommend to everyone for a baseline reading on your health (or if you have recurring miscarriages), along with following the steps in my book to make sure you have a good foundation set in place. The results can be life changing and eye-opening! Testing is always better than guessing. 

First step is to order the full scan from their website, no doctor needed! Then once the kit arrives you collect the hair and saliva samples, and send the kit back in the mailer provided. You’ll receive the results a couple weeks after and you can choose a practitioner to work with to go over your results with you. If you are interested, I recommend working with Kristy Robinson, you’ll be able to choose her for your scan consultation.

I also have a $20 code to use at checkout – glowingfridge.

CLICK HERE FOR THE FULL SCAN

Vegan and Gluten Free Banana Chocolate Muffins

Say hello to these breakfast-worthy Vegan and Gluten Free Banana Chocolate Muffins!

Naturally sweetened, enriched with protein and fiber and oh-so-chocolatey… they’re my latest go-to treat! We’re obsessed and ate half of them before lunch. I’ve realized that it’s essential to have homemade treats in the house at all times, otherwise I will snack on processed foods and things I don’t need to be filling up on. Pregnancy makes me ravenous at times!!

We’ve tested this recipe three times now and I can confidently say it’s perfection. Don’t ask me about using other flours though LOL. The ratios and flours are what they are for a reason and if you change things up I don’t know how they will turn out because I’ve only made them this one way!!

Sometimes people want to substitute for flours that are heavier or absorb more liquid which would make them dry. I understand wanting to use what you have but this alters the turnout you know?! I’m sure I will get questions though because most people don’t even read the posts anymore… I just have to write them for SEO ranking and google purposes. I’m well aware blogs may not be in style forever (or maybe they will be?! who knows) which is why I’m branching out to become a practitioner and have a more reliable source of income, rather than relying on ads and page views. I haven’t shared about this before because honestly, it makes me sad. Of course I will still share recipes and wellness posts but things change and the algorithms are unreliable.. blogging will always be my number one baby though. It started everything for me!!

These delish muffins are one-bowl with all whole-food ingredients. Moist, decadent, fabulous! If making for kids you could omit the small amount of espresso/instant coffee. I only include it because it enhances the chocolate flavor. YUM. I subbed in mashed banana and applesauce to cut down on the amount of coconut oil and I love the flavor they add!

They’re also loaded with fiber from hemp seeds, ground flax, almond flour and cacao powder! A couple chocolate-y breakfast treats alongside some fresh fruit and king coffee. Sounds like a breakfast dream to me!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan and Gluten Free Banana Chocolate Muffins

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 12 1x
  • Category: Baking, Muffins
  • Method: Oven
  • Cuisine: Vegan, Snack, Breakfast
  • Diet: Vegan
Print Recipe

Description

Vegan and Gluten Free Banana Chocolate Muffins. Whole food ingredients, moist, fabulously delicious!! Naturally sweetened with banana and coconut sugar.

Ingredients

Scale

2 ripe bananas, mashed

1/3 cup unsweetened applesauce

1/3 cup coconut sugar

2 tablespoons melted coconut oil

1 teaspoon espresso or instant coffee (optional; brings out the chocolate flavor!!)

1 teaspoon vanilla extract

1 cup almond flour

3/4 cup oat flour

1/3 cup hemp seeds

1/4 cup chocolate vegan protein powder

1/4 cup cacao powder

2 tablespoons ground flaxseed

3/4 teaspoon baking soda

1/2 teaspoon sea salt

optional: top with vegan chocolate chips!

Instructions

Preheat oven to 350F. Line a muffin tin with liners or spray with cooking spray.

In a mixing bowl, add the mashed bananas, applesauce, coconut sugar, coconut oil, espresso and vanilla extract. Mix until very smooth and creamy.

Next, add in the almond flour, oat flour, hemp seeds, protein powder, cacao powder, ground flax, baking soda, and sea salt. Mix again until well-combined.

Spoon mixture evenly into muffin tin. Makes 12 muffins!

Bake for 25 minutes. Cool muffins in pan for 10 minutes before transferring to a cooling rack to cool completely.

Store in the refrigerator in an airtight container.

Keywords: vegan banana muffins, gluten free vegan chocolate banana muffins, vegan gluten free chocolate muffins

Recipe Card powered byTasty Recipes

PIN FOR LATER:

Fertility Prep Guide eBook

Yay! My FERTILITY PREP GUIDE ebook is finally out in the world!!

This 26-page ebook includes everything I did to prep for a healthy pregnancy.

Part One  =  Setting The Foundations

  • Investing in yourself
  • Prep time
  • A healthy cycle is key
  • My 4-step Happy Hormone Method
  • Treating estrogen dominance
  • Boosting progesterone naturally.

Part Two  =  Digging Deeper

  • How to improve cervical mucus
  • How to improve egg quality and uterine lining
  • How to support implantation during the 2-week wait
  • Fertility foods (plant-based)
  • Fertility prep Supplements
  • Pregnancy supplements 
  • Other recommendations

I hope you enjoy and let me know what you think!

I’m Pregnant! First Trimester Symptoms and Recap

EEEK! Finally sharing the news that we’re having a baby in May 2021!

Keeping this teeny secret has been hard for the past 14 weeks but it feels so good to share the baby news! I’m beyond thrilled and feel like my life’s purpose is to be a mama. Being pregnant is truly a gift and magical little miracle.

Just know I am so grateful and am very aware that pregnancy doesn’t come easy for everyone. I’m always thinking of them. I’m also working on a blog post for prepping your fertility that I hope will be helpful because I’ve been preparing my body the past 2-3 years! And let me tell you, it hasn’t been an easy road but I think it increased my chances of getting pregnant. So be on the lookout for that.

I found out I was pregnant labor day weekend, on September 6th. I was in complete shock for about 4 hours before it really set in! Terry was out fishing when I took 3 different tests. For some reason, I had it in my mind that it wasn’t my time to be pregnant yet. I had just started my new protocol from Emily (my practitioner) and thought my time will come but it’s not time yet because I still have some detoxing to do. But I guess my body was ready!! I told Terry that night and will share his reaction in a Youtube video soon but he was also in shock!!

The first trimester was pretty rough. I did not feel like myself at all! So unproductive, I hardly got anything done. I felt constantly fatigued, nauseous and experienced lots of food aversions. I was also starving. My boobs have grown a whole cup size and were extremely sore. Such was a wild ride! I’ll share all my notes from my phone with my weekly symptoms below, but my symptoms ended at 12 weeks (aside from fatigue which comes and goes).

For the first 12 weeks king coffee tasted SO DIFFERENT. IT WAS AWFUL. I still drank it everyday even though it tasted different. So glad that has passed because now it tastes amazing again! I’m only drinking 1-2 packets per day.

But I’m feeling SO MUCH BETTER now that I’m in the second trimester, and my bump is growing. As of today, baby is the size of a naval orange already! It’s magical.

My First Trimester Pregnancy Symptoms:

Weeks 4-5

  • Bad cramping all over abdomen in the morning, worse than period cramps, sharp twinges, pulling apart sensation?
  • Fatigue, must take a daily nap?
  • Peeing a lot
  • Sneezing?
  • Slight nausea
  • Constipation

Weeks 5-6-7

  • Mild nausea
  • Intense sense of smell, really sensitive to perfumes and strong smells?
  • Constipation
  • Low back pain?
  • Headaches
  • Mild cramps
  • Exhaustion
  • No food sounds good at all except crackers and fast food french fries and a good veggie burger with all the fixings… but at the same time, some foods tastes so good like the best meal I?ve ever had… so weird!

Week 8 & 9

  • Made myself sick with anxiety from getting weighed at my appointment… I totally lost my sanity and old disordered thoughts started popping in my head
  • Insomnia?
  • The hardest, worst week yet
  • Someone in my family made a comment about my weight and I cried the whole week
  • Not feeling like myself
  • Nipples hurt SO bad on one day, felt like they were bleeding or cut up

Week 10

  • not many symptoms this week except fatigue 

Week 11

  • Nausea came back
  • Fatigue
  • Mild cramping
  • King coffee still does not taste the best but I drink it anyway for #health along with my mycelium, lucidum and spore capsules
  • Headaches
  • Still peeing every 5 minutes

Week 12

  • heartburn
  • Happier mood
  • Boobs not as sore 
  • Nausea gone
  • Sleeping like a rock

Those are all the symptoms I have from the first trimester! My sense of smell is still super intense and I’m extremely sensitive to fragrances from plug-ins and cleaning products, which is a good thing I think! The body knows. Lots more to come but I hope you found this little recap from the first trimester helpful. Now I’m just waiting to find out the gender!

Healthier Cranberry Sauce (Refined Sugar Free)

Welcome to Day 4 of Thanksgiving week on the blog! So, I’m highlighting a Healthier Cranberry Sauce (refined sugar free)!

Cranberry sauce adds that familiar flavor that makes its way on to every holiday table. I mean, have you ever sat down to a Thanksgiving meal without this festive condiment being served?! I have not! It feels essential, even though it’s such a simple garnish!

Infused with vanilla, cinnamon, orange zest and naturally sweetened with maple syrup, it is free of refined sugar unlike the store-bought versions! That’s why I wanted to make my own healthier version that you can feel good about. The vanilla, cinnamon and orange zest add that depth of flavor to really bring out the cranberry taste!

It’s all made in one pot and seriously fun to make because the cranberries make that popping noise when they explode open from the heat! Just combine the cranberries, maple syrup and water, and bring to a boil. Then reduce heat to simmer and add in the remaining ingredients, whisking often and allowing to thicken. This cranberry sauce is a wonderful addition to my Creamy Mashed Potatoes, my Vegan Stuffing and even as a yummy sauce alongside my Vegan Lentil Loaf!

I hope you enjoy and be sure to tag me (@theglowingfridge) in your pictures on social media!

Pair with The Creamiest Vegan Mashed Potatoes!

OTHER RECIPES YOU MAY LIKE:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthier Cranberry Sauce (Refined Sugar Free)

  • Author: Shannon Leparski
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 6 1x
  • Category: Side, Thanksgiving
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

Healthier Cranberry Sauce (Refined Sugar Free). Infused with vanilla, cinnamon, orange zest and sweetened with maple syrup, its free of refined sugar.

Ingredients

Scale

1 bag (12 ounces) of fresh cranberries

½ cup water

½ cup maple syrup

Zest of 1 orange (choose organic!)

3/4 teaspoon ground cinnamon 

3/4 teaspoon vanilla extract

Instructions

Rinse the cranberries well and drain any excess water. 

In a medium saucepan, combine the cranberries, water and maple syrup. Over medium-high heat, bring mixture to a boil then reduce heat to medium-low and cook, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5 to 10 minutes. Stir in the orange zest, cinnamon and vanilla extract.

Now you can taste test! Cranberry sauce is a little tart so feel free to add a little more maple syrup if you prefer it sweeter.

As the sauce cools it will continue to thicken. It will keep in the refrigerator, covered, for 1-2 weeks.

Recipe Card powered byTasty Recipes

PIN FOR LATER:

Thanksgiving Roasted Vegetables

Welcome to Day 3 of Thanksgiving week here on the blog!

It’s about time for some colorful Thanksgiving Roasted Vegetables! Especially after sharing my Vegan Lentil Loaf, The Creamiest Vegan Mashed Potatoes and The Easiest Vegan Gravy! All scrumptious beige foods that we love, haha.

Don’t they sound so dreamy and comforting?!

Let’s focus on crispy cauliflower, golden brussels sprouts and browned butternut squash. All perfectly spiced with crispy edges and dressed with toasted pecans plus dried cranberries. It’s an absolutely delicious tray of seasonal roasted veggies!

If you need a vegetable side, look no further. The vegetables are infused with dried thyme, sea salt and onion powder to keep it simple while also allowing the true flavors to shine through. Obviously it can be made on any holiday, or on any night of the week! All made on one tray to keep clean up easy, too.

I’m a girl who needs her veggies and I know many of you are the same! I crave the phytonutrients and fiber to keep my belly happy. I think your family will enjoy this tray bake and let me know if you make it! The toasted pecans and dried cranberries add that touch of crunch and sweetness that is in line with the Thanksgiving theme. Enjoy!

Pictured below is my Healthier Cranberry Sauce which will be up tomorrow! Stay tuned!

OTHER RECIPES YOU MAY LIKE:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thanksgiving Roasted Vegetables

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 43
  • Total Time: 54
  • Yield: 7 1x
  • Category: Side
  • Method: Oven
  • Cuisine: Vegetable
  • Diet: Vegan
Print Recipe

Description

Thanksgiving Roasted Vegetables. Colorful, crispy edges, perfectly spiced and dressed with toasted pecans plus dried cranberries. Absolutely delicious!

Ingredients

Scale

1 pound brussels sprouts, trimmed and halved

1 head cauliflower florets

3 cups peeled and chopped butternut squash

2 tablespoons avocado oil (or olive oil)

1 teaspoon sea salt

1 teaspoon onion powder

1 teaspoon dried thyme

3/4 teaspoon black pepper

1/2 cup toasted pecans

1/2 cup dried cranberries

Instructions

Preheat the oven to 420 degrees. Line a sheet pan with parchment paper.

Add the brussels sprouts, cauliflower and butternut squash to a large mixing bowl. Mix in the oil, sea salt, onion powder, thyme and black pepper. Mix until well combined. Transfer the veggies to the sheet pan.

Bake for 35-40 minutes or until golden and browned. Then broil on high for 2-3 minutes to get those crispy edges, being careful not to burn.

Remove from oven and allow to cool for 5 minutes. Sprinkle on the toasted pecans and dried cranberries. Serve warm in a beautiful bowl.

Enjoy!

Keywords: Thanksgiving roasted vegetables, thanksgiving roasted vegetable tray, roasted vegetable tray, vegan roasted vegetables

Recipe Card powered byTasty Recipes

PIN FOR LATER: