Mashed Root Vegetables

mashed potatoes are glorious, don’t get me wrong. BUT, sometimes, ya just have to take things to another culinary level. welcome Mashed Root Vegetables to the upbeetandkaleingit food fam. carrots, russet potatoes and sweet potatoes are the ultimate trio. instead of boiling the vegetables, we roast them for some extra flavor!

all you need are the veggies, olive oil or avocado oil, garlic powder, pumpkin spice and salt. pumpkin spice honestly makes this dish. such a small amount is used but believe me, the flavor shines through!

isn’t the color gorgeous!? such a deep, beautiful orange and the cranberries + pecans on top are such good additions. you can toast the pecans, which i should have done but kind of ran of time (it’s errands day for us). if you are looking for cranberries without added sugar, i found some at Trader Joe’s.

after you roast the veggies, you can just add them to a food processor. it’s going to have to be a large on though, one that holds at least 8 cups. it helps to blend the veggies a little bit and then add the remaining ingredients.

i have been getting a lot of requests for more vegan thanksgiving side dishes, so i hope this deliciousness makes an appearance on your table. it serves about 4 people, so depending on how many are attending, you may have to double the recipe.

Mashed Root Vegetables

Recipe by MaryCourse: SidesDifficulty: Easy

Servings

4

servings

Cooking time

30

minutes

Ingredients

• 3 cups sliced carrots

• 2 cups cubed russet potatoes

• 2 cups cubed sweet potatoes

• 3/4 cups chopped onions

• 2 tbsp extra virgin olive oil

• 1 tsp garlic powder

• 1/2 tsp pumpkin spice

• 1/2 tsp sea salt

• 1/3 cup vegetable stock

• 1/3 cup unsweetened creamy plain yogurt (i used kite hill coconut yogurt)

• 1 tsp sriracha (i used yellowbird sauce but another kind of hot sauce should work too)

• optional toppings: pecans and dried cranberries

Directions

• add the veggies to a large bowl and coat with the olive oil, garlic powder, pumpkin spice and sea salt.
• mix well and place on a parchment lined baking tray.
• bake at 400 degrees for 30 minutes.
• add to a large food processor (mine holds 8 cups) and blend until part of the mixture is pureed.
  
• then, add the veggie stock, yogurt and sriracha.
• top with the cranberries and pecans and enjoy!