INGREDIENTS
5 1/2
broccoli florets, large cut
1/2
Acorn squash, medium
1 1/2 cups
Brussels sprouts
1
Carrot, large
2 cloves
Garlic
1
bag Little potato company's baby boomer potatoes
1 pinch
Of dried thyme and oregano
1/4 tsp
Of onion powder
2 cups
Vegetable broth
1 can
Cranberry sauce
2 tbsp
Vegan butter
3
Black pepper
1 1/3 tbsp
Brown sugar
2 tbsp
Flour
3 pinches
Salt
1/4 tsp
Salt
2 tbsp
Olive oil
1/4 cup
Pecans