Sheet Pan Fall Veg + Tangy Sweet Onions + Cashew Sage Sauce
*I made this as a side dish but you can easily make it a main meal by adding some protein or some cooked quinoa*
Ingredients
For the cashew sage sauce
1 cup cashews soaked for 30 minutes then drained and rinsed
About ½ cup water
About 5-8 leaves of fresh sage
Juice from ½ lemon
2 tsp white wine vinegar
½ tsp sea salt
¼ tsp ground cinnamon
For the tangy sweet onions
3-4 sweet onions, peeled and roughly chopped
1 tbsp honey
1 tsp white wine vinegar
½ tsp apple cider vinegar
1/8 tsp sea salt
For the sheet pan veg
About 750g sweet potatoes, peeled and cut into cubes
About 4 carrots, peeled and cut into rounds
Ingredients
For the cashew sage sauce
1 cup cashews soaked for 30 minutes then drained and rinsed
About ½ cup water
About 5-8 leaves of fresh sage
Juice from ½ lemon
2 tsp white wine vinegar
½ tsp sea salt
¼ tsp ground cinnamon
For the tangy sweet onions
3-4 sweet onions, peeled and roughly chopped
1 tbsp honey
1 tsp white wine vinegar
½ tsp apple cider vinegar
1/8 tsp sea salt
For the sheet pan veg
About 750g sweet potatoes, peeled and cut into cubes
About 4 carrots, peeled and cut into rounds
About 4 parsnips, peeled and cut into rounds
1 bunch kale, ribs removed and torn into bite sized pieces
A drizzle of olive oil
Pinch of sea salt and freshly ground black pepper
Optional garnish: chopped walnuts
Preparation
For the cashew sauce
Soak cashews for about 30 minutes then drain and rinse. Add all ingredients to a high-speed blender and blend until completely smooth. Set aside.
For the tangy sweet onions
Peel and slice sweet onions. In a small bowl whisk together honey, white wine vinegar, apple cider vinegar, and salt. Add sweet onions, combine and set aside.
For the sheet pan fall veg
Preheat oven to 400 degrees F.
Peel sweet potatoes and cut into 1-2 inch cubes.
Peel and cut parsnips and carrots and cut into 1-2 inch rounds.
Wash kale and remove ribs. Tear into bite sized pieces.
Line a large baking sheet with parchment paper and spread out sweet potatoes, parsnips, and carrots in a single payer. Drizzle with olive oil and sprinkle with sea salt and pepper.
Place in the oven for about 30 minutes to bake. After 30 minutes remove pan from oven and stir in onion mixture. Place back in the oven and bake for another 15 minutes. Remove pan from the oven and mix in torn kale pieces. Place back in the oven and turn oven off. Let kale wilt for about 5 minutes.
To serve
Divide fall veg between plates and drizzle with cashew sage sauce and top with chopped walnuts.
Enjoy!
1 bunch kale, ribs removed and torn into bite sized pieces
A drizzle of olive oil
Pinch of sea salt and freshly ground black pepper
Optional garnish: chopped walnuts
Preparation
For the cashew sauce
Soak cashews for about 30 minutes then drain and rinse. Add all ingredients to a high-speed blender and blend until completely smooth. Set aside.
For the tangy sweet onions
Peel and slice sweet onions. In a small bowl whisk together honey, white wine vinegar, apple cider vinegar, and salt. Add sweet onions, combine and set aside.
For the sheet pan fall veg
Preheat oven to 400 degrees F.
Peel sweet potatoes and cut into 1-2 inch cubes.
Peel and cut parsnips and carrots and cut into 1-2 inch rounds.
Wash kale and remove ribs. Tear into bite sized pieces.
Line a large baking sheet with parchment paper and spread out sweet potatoes, parsnips, and carrots in a single payer. Drizzle with olive oil and sprinkle with sea salt and pepper.
Place in the oven for about 30 minutes to bake. After 30 minutes remove pan from oven and stir in onion mixture. Place back in the oven and bake for another 15 minutes. Remove pan from the oven and mix in torn kale pieces. Place back in the oven and turn oven off. Let kale wilt for about 5 minutes.
To serve
Divide fall veg between plates and drizzle with cashew sage sauce and top with chopped walnuts.
Enjoy!