sticky orange tray bake
We'll get right to it, this recipe is sure to put you in a good mood! Full of root veggies, so much color & flavor you're going to fall in love before your first bite. The combo of fennel, beets & sweet potatoes; not to mention the oranges, are a nutrient dense trifecta! Promoting healthy digestion, weight-loss, increased immunity, decreased inflammation, brain health; should I go on? You can find this recipe option on our fall menu!
Cook Time: 45 min.
1-1/2 red onions; peeled & quartered
1-1/2 sweet potatoes; peeled & cut into wedges
1-1/2 raw beets; peeled & cut into wedges
3/4 fennel bulb; trimmed & chopped roughly
4 vegan sausages; sliced (we like Field Roast)
1-1/2 oranges; peeled & segmented
1/3 cup fresh orange juice
1 TBSP thyme leaves
1 star anise
2 TBSP pure maple syrup
2 TBSP tamari (or liquid aminos)
2 TBSP extra-virgin olive oil
pinch sea salt & freshly ground pepper
2 tsp ground cumin
1 tsp red pepper chili flakes
Preheat your oven to 350 degrees F.
Cut the red onions, sweet potatoes, beets, fennel, sausages & oranges as outlined in the ingredients.
Make the spice blend by whisking together the thyme, star anise, pure maple syrup, soy sauce, extra-virgin olive oil, salt, pepper, cumin & chili flakes. Taste and adjust to your liking.
Add all the ingredients (don't forget the fresh OJ) to an ovenproof baking dish & toss to coat everything with the seasoning blend.
Place the dish into the oven to roast for 35-45 minutes. Use a fork to test if the sweet potatoes are cooked through before serving.
Let us know what you think! Should this be a keeper for our clients?