Step 1 of 18
Roasted Vegan Thanksgiving Feast Platter
Arrange oven racks in lower-third and upper-third positions of oven.
Step 2 of 18
Roasted Vegan Thanksgiving Feast Platter
Preheat the oven to 425°F.
Step 3 of 18
Roasted Vegan Thanksgiving Feast Platter
Coat two baking sheets with nonstick cooking spray. Set aside.
Step 4 of 18
Roasted Vegan Thanksgiving Feast Platter
Peel the butternut squash and halve lengthwise. Scoop out the seeds with a spoon. Cut squash crosswise into 1/2-inch slices. Trim leaves from the cauliflower and cut into medium florets.
Step 5 of 18
Roasted Vegan Thanksgiving Feast Platter
Combine the oil, maple syrup, cumin, coriander, salt, and pepper in a small bowl. Transfer the butternut squash slices to a large mixing bowl and drizzle with half of the spice mixture. Toss to coat evenly. Transfer to one of the prepared baking sheets and arrange in a single layer. Transfer cauliflower to the large mixing bowl and drizzle with remaining spice mixture. Toss to coat and arrange on the second prepared baking sheet.
Step 6 of 18
Roasted Vegan Thanksgiving Feast Platter
Roast the squash and cauliflower on racks in upper third and lower third of oven for 15 minutes.
Step 7 of 18
Roasted Vegan Thanksgiving Feast Platter
Meanwhile, trim and halve the Brussels sprouts. Trim tops from the fennel bulbs, discard any tough outer portions, and cut each through the core into eight wedges. Set Brussels sprouts and fennel aside.
Step 8 of 18
Roasted Vegan Thanksgiving Feast Platter
Stir and flip the squash and cauliflower and switch pan positions in oven. Continue roasting until vegetables are tender when pierced with a fork and lightly browned in spots, about 15 minutes.
Step 9 of 18
Roasted Vegan Thanksgiving Feast Platter
Transfer the cauliflower to a medium bowl and the squash to a separate bowl. Tent with foil to keep warm. Leave the oven on.
Step 10 of 18
Roasted Vegan Thanksgiving Feast Platter
Coat the baking sheets with nonstick cooking spray.
PRO TIP If the baking sheets have darkened or charred bits stuck to them, wash before reusing to prevent burning.
Step 11 of 18
Roasted Vegan Thanksgiving Feast Platter
Combine the oil, salt, and pepper in a small bowl. Transfer the Brussels sprouts to a large mixing bowl and drizzle with two-thirds of the oil mixture. Toss to coat well, then transfer Brussels sprouts to one of the prepared baking sheets. Toss the fennel in the large mixing bowl with the remaining oil. Transfer to the second prepared baking sheet.
Step 12 of 18
Roasted Vegan Thanksgiving Feast Platter
Roast the Brussels sprouts and fennel on racks in upper third and lower third of oven for 15 minutes.
Step 13 of 18
Roasted Vegan Thanksgiving Feast Platter
Meanwhile, thinly slice the garlic. Rinse and drain the beans. Grate the zest from the lemon.
Step 14 of 18
Roasted Vegan Thanksgiving Feast Platter
Turn the fennel over and add the pecans to the pan. Stir the Brussels sprouts and switch pan positions. Continue roasting until vegetables are tender-crisp, 8-10 minutes.
Step 15 of 18
Roasted Vegan Thanksgiving Feast Platter
Heat the oil in a large nonstick frying pan over medium heat. Add the garlic and sage and cook, stirring occasionally, until garlic starts to brown slightly, 2-3 minutes. Add the kale and cook until wilted, about 2 minutes. Stir in the beans and cook until heated through, about 3 minutes. Remove skillet from heat and stir in the lemon zest, salt, and pepper.
Step 16 of 18
Roasted Vegan Thanksgiving Feast Platter
Check to see that fennel and Brussels sprouts are done. Remove from oven or add time as needed.
Step 17 of 18
Roasted Vegan Thanksgiving Feast Platter
Loosely cover Brussels sprouts and fennel with foil to keep warm.
Step 18 of 18
Roasted Vegan Thanksgiving Feast Platter
Arrange the squash, cauliflower, fennel, Brussels sprouts, and bean mixture on two platters. Stir the cranberry sauce, add to the platters, and serve.