Harvest Celebration Roast – Richmond InStep for Life

Harvest Celebration Roast


November 13, 2016

  • Prep: 5 mins
  • Cook: 1 hr 10 mins


20 red potatoes, quartered

4 medium carrots, 1 ½ to 2 in, cut and quartered

2 red peppers, cut in small trips

1 large yellow or white onion, diced

3 cups of parsley, chopped

Olive Oil

Salt to taste

1 Turk’y Roast – Quorn, 16 oz.


Mix all the ingredients together in a large bowl and place them in a non-stick pan with the Turk’y Roast in the center of the pan. 

Cover up with aluminum foil and bake it at 400’F for 60 min. 

Remove the pan from the oven and let it cool down for about 5 min. 

Drizzle with olive oil. 

Remove the roast and set apart on a cutting board. 

With a large spatula gently mix the vegetables and the olive oil. 

Place the vegetables in a nice serving dish. 

Slice up the Turk’y Roast and place it in the center of the dish. 

Garnish with some fresh chopped parsley on top.