Herbed Vegetable Roast With Garlic Mashed Potatoes
Rosemary and sage roasted potatoes, onions, and squash shine in this plant-based entrée.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Aluminum foil
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Colander
- Hand mixer
- Serving platter
- Spoon
- Fork
Ingredients
- 1 cup chopped red potatoes
- 1 cup chopped red onion
- 2 cups rainbow baby carrots
- 1 (8-ounce) package whole portabello mushrooms
- 1 cup chopped butternut squash
- ¼ cup olive oil
- 1½ teaspoons salt
- ½ teaspoon ground cinnamon
- 1 tablespoon finely chopped garlic
- 1 teaspoon agave nectar
- ¼ cup finely chopped fresh rosemary
- ¼ cup finely chopped fresh sage
- ¼ cup chopped scallions
- ¼ teaspoon cayenne pepper
- ¼ cup water
- 6 whole red potatoes
- Salt, for cooking water
- ¼ cup
- unsweetened vegan milk of choice
- 1 teaspoon finely chopped garlic
- 1 teaspoon salt
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