Sweet Roasted Vegetables with Creamy Polenta

Roasted Vegetables:

4 cups chopped vegetables (brussels sprouts, potatoes, carrots, cooked chickpeas, butternut squash) chopped into 

 1 1/2 inch pieces

3 Tbs olive oil

1 Tbs cinnamon

2 Tbs raw, crystallized honey

1/2 tsp garlic powder

1 tsp sea salt

Creamy Polenta:

4 cups water

1 msg-free vegetable bouillon cube

1 cup finely ground cornmeal

1 1/4 cups sweet almond milk

Heat oven to 450.  Prepare vegetables, place in roasting pan and mix with olive oil.  Roast 20-30 minutes.  Prepare the polenta by placing 4 cups water and bouillon cube in a large saucepan over med-high heat. Bring to a boil and slowly stir in the cornmeal, whisking vigorously to prevent lumps.  Remove from heat, cover and let sit 15 minutes.  Remove vegetables from oven, sprinkle with cinnamon, garlic and salt.  Drop in the honey, scattering throughout the pan.  Let honey melt and carefully stir vegetables to coat.  Add almond milk to polenta and stir to incorporate.  Serve vegetables and polenta side by side on a deep plate or bowl.  Salt to taste.  

This is adapted from a Martha Stewart recipe.  She uses stewed tomatoes and italian herbs in place of the honey and cinnamon.  I changed it because I don't use canned food, and tomatoes aren't in season.  Brian and I both really liked it this way.