Wednesday, October 14, 2009

Ginger Roasted Winter Vegetables >> Recipe

These 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.
2 large baking sheets, tin foil, large bowl

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

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.

No comments: