It's cheap and easy to make, keeps well in the refrigerator, and provides the perfect ratio of sweet to tangy to go over any number of salads
6 cups cubed) 1 cup chopped pecans or walnuts 2 tablespoons vegan butter omit and use broth to saut for oil free 1 yellow onion diced 2 carrots peeled + diced 2 ribs celery diced 3-4 cloves garlic peeled + minced 1.5 teaspoons dried sage 1 teaspoon dried thyme 1 teaspoon crushed dried rosemary 2-3 cups low sodium vegetable broth (start with 2 cups and increase if needed) salt + pepper to taste Optional Garnish fresh rosemary Instructions Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
See even more of the standout looks from the night, below
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