So you’ve got just a couple more days until Thanksgiving, everything’s ready to go. But there’s something missing. A little color. A little crunch. And a LOT of garlic!

For the full recipe and nutritional information, click here or keep reading!

Stuffing, sprouts, broccoli spinach casserole, sweet potatoes, even the pumpkin pie. It’s just… well, everything’s looking so… brown. Same-y. You need a little color, a little crunch. You need carrots.

Start off with (you guessed it) carrots. You can prep them however you like. I usually go for baby carrots, though today I decided to cut them into a large-ish dice instead of leaving them whole. I’ve never made this with shredded carrots, but I bet that would be AMAZING.

Now you basically just drop everything into a baking dish and mix it all up. As the name would suggest, maple syrup and Dijon mustard are the key ingredients (though spicy brown mustard works great, too). I also add in black pepper and a splash of red wine.

I also add these orange flavored dried cranberries from Trader Joe’s. You can use regular dried cranberries or skip them altogether. They’re fantastic without, but they’re unbelievable with.

Then I roasted them at 425°F (220°C) for an hour, stirring them once or twice. The length of time that you cook them will of course depend on how large you cut your carrots and how soft you want them. I like mine to still have a nice, sturdy bite in the center.

You can allow them to cool, throw them in a freezer bag, and just pop them in the microwave when it’s time to eat. Now for the spuds!

You can definitely make mashed potatoes ahead of time, but I personally think they’re better freshly made. When making mashed potatoes, I prefer to bake rather than boil them. It may seem like more work and energy, but consider the fact that you can always make room in a packed oven for a foil-wrapped tater or two. Just don’t forget to prick your potato all over before baking! The last thing you want to do on Thanksgiving is clean exploded potato off the inside of your oven.

Once your potato is fully cooked (mine took about 2 hours), allow it to cool enough to handle. Skin the potato and pop it in a small saucepan with the rest of your ingredients. I like to use GoVeggie Mexican shreds for this – unlike some other vegan cheeses, this kind melts exceptionally well, making its own cheese sauce with very little effort. I also like to add Tofutti cream cheese and a tiny touch of unsweetened cashew milk if necessary.

Now, I did say these are GARLIC potatoes, right? Yes, that is one (albeit massive) potato. Yes, that is ten (albeit small) roasted garlic cloves. If your breath isn’t offensive to everyone around you by the time you’re done eating, you’re doing it wrong. How do you roast the garlic, you ask? You go to your local grocery store and purchase some from their cold bar. Ain’t nobody got time for that. Seriously, every time I try to roast garlic, I burn it. Sometimes you just have to pick your battles.

Now whip it good!

These potatoes are so creamy and rich and delicious. They’re a welcome addition to just about any meal, though be sure to make more than you think you’ll need – you WILL require a second (or third) helping.

Thank you to everyone who has been keeping up with my Thanksgiving recipe series. I’ve had such a great time doing this! And don’t worry – there are plenty more coming in the future, including some of my favorite Christmas goodies. In the meantime, if you’re new around here, be sure to check out my previous recipes!

~M

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Maple Dijon Carrots | Printable Version

Makes 6 servings
Prep Time: 15 minutes
Cooking Time: 60 minutes

Ingredients:
1 lb carrots, cut into bite-size pieces
2 T Dijon mustard
¼ c maple syrup
¼ red wine
¼ t black pepper
⅓ c orange flavored cranberries

Directions:

1. Preheat oven at 425°F (220°C)
2. Combine all ingredients in a small baking dish.
3. Roast for 1 hour, stirring once or twice.

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Cheesy Garlic Whipped Potatoes | Printable Version

Makes 6 servings
Prep Time: 5 minutes
Cooking Time: 120 minutes

Ingredients:
2 large russet potatoes
1 c vegan cheese (such as GoVeggie Mexican shreds)
½ c vegan cream cheese
10 cloves roasted garlic
2 T butter
1 t black pepper
1 T dried parsley
¼ c unsweetened non-dairy milk, such as cashew
Directions:

1. Preheat oven at 425°F (220°C)
2. Prick potatoes, wrap in foil, and bake until fork-tender, about 2 hours.
3. Remove flesh from potatoes and place in bowl with the remaining ingredients.
4. Whip using a hand mixer with whip attachment until at desired smoothness.