Roasted vegetables over lentils and rice with cranberry sauce

It's almost Thanksgiving, my favorite holiday.  Next week I will start experimenting with dishes I am interested in introducing to my table.  This week though I was craving cranberry sauce.  I decided to make a simple cranberry sauce to serve over grains and roasted vegetables.

Cranberry sauce:

1 cup cranberries, sorted and rinsed

1 orange

1/4 cup real maple

Put the cranberries into a pot, juice the orange and stir in the maple, bring to a boil.  Reduce heat and simmer until cranberries pop and a thick sauce forms.  Set aside and keep warm.

Roasted vegetables over lentils and rice:

1/2 cup lentils, sorted and rinsed

1 cup brown rice

2 cups water

2 cups vegetable broth, low sodium

2 yams, sliced into 1/4" rounds

2 parsnips, sliced into 1/4" rounds

Broccoli, washed and cut into florets

1 zucchini, sliced into 1/4" rounds

2 leeks, thick chopped, whites and greens

Preheat oven to 350.

Cook the rice and lentils according to direction (I was fortunate in that the brown rice I'd bought needed about 25 minutes, as did the lentils, so I put them all in the same pot to cook together).

Set a steamer basket over a large pot of water, bring to boil, steam the yams, parsnips and broccoli until just barely tender.

On a large rimmed baking sheet lay out the vegetables in a single layer, drizzle with olive oil and season with sea salt.  Roast in the preheated oven until potatoes are tender and the other vegetables develop a nice char, took me about 20 minutes. 

Serve the lentils and rice topped with the vegetables and the cranberry sauce.  Mmmm, cranberry sauce...tastes like Thanksgiving!