Celebration Roast with Gravy and Cumin Roasted Carrots | Field Roast

Name: Celebration Roast with Gravy and Cumin Roasted Carrots | Field Roast
Ingredients: 2 lb small heirloom carrots, scrubbed, thick ones halved; 1 medium red onion, peeled and cut into 8 wedges; 3 tbsp olive oil; 1 tsp sherry vinegar or apple cider vinegar; 1 tsp lemon zest, finely chopped; ½ tsp cumin seeds; 2 tsp fresh picked thyme leaves; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 2 lb Field Roast Celebration Plant-Based Roast (defrosted for 24 hours in the refrigerator); 1 tsp olive oil; 2 Tbsp water or broth

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This celebration roast is seasoned with garlic and sage and stuffed with a traditional bread stuffing with dried cranberries and onions. The gravy combines the

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Ingredients

2 lb small heirloom carrots, scrubbed, thick ones halved
1 medium red onion, peeled and cut into 8 wedges
3 tbsp olive oil
1 tsp sherry vinegar or apple cider vinegar
1 tsp lemon zest, finely chopped
½ tsp cumin seeds
2 tsp fresh picked thyme leaves
½ tsp sea salt
¼ tsp freshly ground black pepper
2 lb Field Roast Celebration Plant-Based Roast (defrosted for 24 hours in the refrigerator)
1 tsp olive oil
2 Tbsp water or broth