Vegan Holiday Feast Delight: Recipes by our chefs

Ingredients

• 1 medium butternut squash, peeled and diced
• 200g Brussels sprouts, halved
• 2 large carrots, sliced
• 1 large red onion, quartered
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 200g cranberries
• 100g pecans, roughly chopped
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar