For the roasted carrots:

• 400 grams carrots, peeled and halved
• 400 grams parsnips, peeled and quartered
• 2 tbsp olive oil
• 1 tsp paprika
• 1 clove garlic, finely chopped
• 10 grams fresh thyme
• 1 handful of almonds

For the potatoes:

• 600 grams of floury potatoes
• 100 ml olive oil
• Salt, pepper

For the Brussels sprouts:

• 400 grams of Brussels sprouts, cleaned
• 1 knob of vegan butter
• 1 pack of Vivera bacon
• 1 handful of pecans

For the stuffing:

• 2 tbsp olive oil
• ½ small white bread roll, crumbled
• 1 small red onion, chopped
• 1 clove of garlic, finely chopped
• 50 g dried cranberries
• 2 sprigs rosemary, finely chopped
• 10 grams flat leaf parsley, finely chopped

For side:

• 150 ml vegan gravy
• 150 g cranberry compote