• 3 cups butternut squash or sweet potatoes in 1 “ cubes  (about 2 medium sweet potatoes)
  • 2-3 carrots, peeled and cut into 1 “ chunks
  • 2 cups Brussels sprouts, ends trimmed, halved
  • 1 small-medium eggplant (optional) If using may use less sweet potato or Brussels sprouts
  • 1 block of firm or extra firm tofu, pressed and cubed
  • 3 tablespoons soy sauce or tamari if gluten free
  • 2 teaspoons paprika (half or entire amount smoky paprika if you would like)
  • 1 teaspoon garlic powder or granulated garlic
  • 1/2 teaspoon onion powder or granulated onion
  • 1 teaspoon thyme
  • 1-2 tablespoons pumpkin seeds or chopped toasted nuts
  • Dried cranberries or raisins as a garnish

Vegan, oil and gluten free
Inspired by Carleigh Bodrug at–

Preheat the oven to 400 F, or if convection, 375 F. Line a low sided baking sheet with parchment paper or silicone pad. Combine all of the vegetables and tofu on the baking sheet and toss with the spices and the soy sauce.  Bake for 25 minutes, then toss and cook for an additional 10-15 minutes if needed until the Brussels sprouts are soft, the tofu slightly browned, and the sweet potato is cooked through. 

Make your favorite chopped salad and add toppings of your choice such as chopped Fuju persimmon, chopped Honey Crisp Apple, sliced radishes, and julienned fresh carrot. Spoon the roasted vegetables over the base and add your dressing of choice. If desired, scatter seeds or nuts and cranberries or raisins.


Dress with Carleigh’s Dijon Mustard Dressing below or Nan’sCreamy House Dressing

2-3 tablespoons apple cider vinegar, taste after 2 tablespoons and add more if desired
3 tablespoons Dijon mustard, I enjoy whole grain Dijon
2 tablespoons maple syrup
1/4 cup tahini
2 tablespoons warm water to thin if needed, more if desired
1 tablespoon tamari (gluten free soy sauce)