Ginger Roasted Winter Vegetables
Submitted by Isa
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| prep time: 20 minutes | cooking time: 45 minutes | makes 6 - 8 servings |
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| Serve these sweet roasted veggies with garlicky greens and baked tofu. They are beautiful to behold and the textures and flavors of the peppery parsnips, the sweetness of the squash, the gingeriness of the ginger, will send you inot sensory overload. |
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Equipment:
2 large baking sheets, tin foil, large bowl
Ingredients
1 lb parsnips (about 2 average sized)
2 large carrots
1 butternut squash
1 lb sweet potatoes (about 3 medium size)
2 heaping tablespoons grated ginger
1/4 cup pure maple syrup
1/3 cup olive oil
pinch cinnamon
pinch allspice
1 teaspoon salt
Directions
Preheat oven to 350 F.
Wash and peel all veggies (get the seeds out of the squash), cut into 3/4 inch slices. Line baking sheets with tinfoil and lightly grease them.
In a large bowl combine all ingredients, and make sure all veggies are coated. Doing this with your hands works best.
Line veggies on the baking sheet in a single layer. If there is any extra liquid pour it over the veggies.
Put one sheet of veggie on the middle rach and one on the upper rack of oven. Bake for 25 minutes. Remove from oven and flip veggies. Return to oven, but put the one that was on the lower rack on the upper rack now, and vice versa. Bake 20 or so more minutes, until veggies are tender inside.
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Reviews (add your own)
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| Chris Pepper wrote on Wednesday March 03rd, 2004 11:49 PM |
 three and a half soybeans |
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This was really good, and my 1-year-old son loved it! The only thing I would say is that, after cooking, the carrots were more crunchy than the squash or sweet potatoes, so you might want to stick them in to cook them (and probably the parsnips) before the other ingredients. I served it with garlic-sauteed chard and couscous, and it was awesome.
Ed note: Thanks Chris! I did't have this problem but maybe you can try to cut the carrots a little smaller in lieu of putting them in longer? |
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| Melissa wrote on Thursday October 25th, 2007 04:52 PM |
 four soybeans |
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This is my new favorite dish! I didn't have parsnips so I doubled up on the sweet potatoes and I was very generous with the cinnamon and allspice. The flavors were very sweet, sexy and comforting. My whole house smelled amazing while I was baking this. I can't wait to serve this at Thanksgiving and during the holiday season! |
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