Roast Dinner Vegetarian Style

A roast dinner is such a wonderful meal that is perfect for any occasion. A roast dinner originates from the UK and is traditionally made with Yorkshire Puddings. The British roast dinner has a rich history rooted in traditional English cuisine, dating back centuries. It evolved from medieval feasts and became a staple meal in British households, particularly on Sundays. The meal typically features a roasted joint of meat, such as beef, lamb, chicken, or pork, accompanied by roasted or mashed potatoes, Yorkshire pudding, vegetables like carrots, peas, and brussel sprouts, and gravy made
from the meat drippings.

This is my take on a roast dinner and because I am a vegetarian that uses most ingredients straight from the garden, this recipe covers many different roasted vegetables with so many amazing flavors. Each veggie is packed with flavors that you can use in a roast dinner or any dinner!

Mashed Potatoes

1 pound (about 450g) Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons salted butter, cubed
2 tablespoons sour cream (optional)
1/4 cup heavy cream, milk, or almond milk
Salt, to taste
Black pepper, freshly ground, to taste
Optional: Chives or parsley, finely chopped, for garnish

1. Boil the potatoes until fork-tender, then drain and return them to the pot to
evaporate excess moisture.
2. Mash the potatoes until smooth, then add butter and sour cream, mix until melted
and well-distributed.
3. Gradually add your type of milk or heavy cream, stirring continuously until
desired creamy consistency is achieved.
4. Season with salt and pepper to taste.
5. Serve garnished with chopped chives or parsley if desired.

Roasted Sweet Chili Glazed Carrots

7-8 carrots (if thin do not cut), if medium to large slice down the middle into halves
2 tablespoon sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil, can also use coconut oil or melted butter
1/2 tablespoon honey
Black pepper, freshly ground, to taste

1. Preheat the oven to 400°F
2. Cut the carrots into halves depending on their size, if medium to large, slice into
halves along the middle. Some carrots are thin, if this is the case do not cut them
and keep them whole.
3. In a pot boil water, once boiling add the carrots. Cook for about 4-5 minutes, and
remove.
4. In a bowl combine sweet chili sauce, honey, soy sauce, and oil, whisk until
combined. Add in precooked carrots and make sure they are coated in the glaze.
5. Place carrots on sheet tray close together so the glaze does not runoff.
6. Cook for 30-40 minutes
7. Serve and Enjoy!

Garlic Seared Broccolini

8-10 Broccolini Shoots
2-3 garlic cloves, minced
1 tablespoon olive oil
Dash of Worchester sauce
Salt, to taste
Freshly ground black pepper, to taste

1. In a medium skillet, on medium-high heat add olive oil.
2. Once the pan is heated, add in broccolini.
3. Add lid to the pan and turn the heat down to medium- low.
4. Allow to sear and steam for 6-7 minutes.
5. Remove lid and add in garlic and Worchester sauce, cook for 1 minute
6. Add salt and pepper to taste
7. Enjoy