Preheat the oven to 250℃/450℉. Line one baking try with parchment paper.
Wash carrots, parsnip and Brussles sprouts.
You don't need to peel the carrots. I always leave them unpeeled when I roast them. You can peel them of course if you refer that. If the carrots are rather small, you don't need to cut them. If you got bigger ones I suggest cutting them in the middle. Then put on the baking tray.
Proceed with the parsnip the same way. Make sure to leave some space for the Brussles sprouts. But it has a shorter baking time. So we'll add that later.
Moving on to Brussles sprouts: Remove the outer leaves and cut in halfes. Put into a medium sized bowl. Proceed with all of them.
Add 2 tbsp olive oil, a good pinch of salt and smoked pepper powder. Mix with a large spoon and set aside.
Coming back to the carrots and parsnip: Drizzle right on the baking tray with some olive oil and maple syrup. Add salt.
Wash the lemon and cut in half. Press out the fresh juice and add over the veggies on the tray was well. Then simply add the squeezed lemons to the tray as well. It will add some nice flavor hile roasting.
Put in the hot oven for 6 minutes. Then add Brussles sprouts and bake for 12 more minutes until golden brown.
In a pot heat up the water for the polanta. Then slowly mix in polenta with a hand whisk and conitue whisking.
Let boil shortly, add a good pinch of salt, vegan butter and turn off heat. Let soak for about 5 minutes.
Transfer polenta to a cutting board. It sould be really thick by now. The board should be washed with coled water first. Then spread out polenta to form a rectangle about 25x15cm (10 by 6 inches). Let cool for at least 30 minutes.
In the meantime wash, peel and cut the beet root and put into a pot, cover it with water and let boil for about 10-15 minutes until soft. But we don't want to overcook it. If you have a sieve for veggies this would be of great use here.
The veggies should be done by now. Transfer them to bowls. If you let the oven cool off a bit or have a "stay warm" option you can keep all of it warm at about 60℃/140℉ until the rest is done.
In a small pot heat up 200 ml water, veggie broth, cauliflower and half of potato. Let boil for 15 minutes sith the lid clsed. NOTE: If you make the creamy cauliflower and potato soup as first course you can simply take the ingredients for this one from there right after you cookied everything for the soup and just before you blend it all through. That's what I did. You can also get creative and blend some of the roasted carrots into the cream.
Once cauliflower and potatoes are cooked add it along with the veggie broth to a small blender or mix with handmixer. Add vegan parmesan, nutritional yeast, lemon juice and vegan cream cheese. Then add nutmeg, ground pepper and salt to taske. Be careful just to add a tiny bit of nutmeg. Then set aside.
For the beet root salad sinply drain the cooked beet root. Add to a bowl alond with 3 tbsp of olive oil, 2 tbsp sweet balsamic vinegar*. Add salt to taste.
Peel pomegranate. There's a hack I always use and it works like a charm. Here's a easy tutorial.**
Add 1-2 tbsp of pomegranate seeds to your beet root salad and feel free to decorate the carrots with them as well. Put the rest of them into a bowl and serve as well if you like to.
Last but not least, heat up a medium sized pan. Drizzle with olive oil.
Cut Polenta into rectangles or triangles and fry a few minutes from each side until crispy and golden.
You can now start by putting the plates together as shown in the first picture above. Or simply put everything into nice serving bowls and let each and everyone dress their own plates.
If you want to do the plating yourself simply start with the cream first, add carrots and parsnip on the sides, smoky Brussles sprouts, crispy fried polenta, and beet root salad.
Enjoy! 🎅🏼🎉 Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 😉
NOTE: If you make the creamy cauliflower and potato soup as first course you can simply take the ingredients for this one from there right after you cookied everything for the soup and just before you blend it all through. That's what I did. You can also get creative and blend some of the roasted carrots into the cream.
* balsamic vinegar is usually sweeter than regular vinegar. If you don't have it, add some maple syrup or brown sugar to the dish it is used in. especially for this kind of festive food it is really suitable.
**the link is not sponsored