Ginger Roasted Winter Vegetables

Here's a super simple recipe when you want to do something a little different with your vegetables but don't want to expend too much effort or have to go to the grocery store. The vegetables are roasted in a mixture of maple syrup, olive oil, ginger, and salt. I expected the vegetables to be more "dry" which is what I'm used to with roasted vegetables, but because of the large amount of sauce/glaze poured on, they remain quite soft and moist. If you want them to be more dry, or just want to use less maple syrup and oil, reduce the amounts to 2 tablespoons each. I like roasting up a big batch of vegetables and using it with various things throughout the week.

The way Abby has her ears in this photo make her look like an alien cat or something.

You know what skill I wish I had - cutting vegetables so that they're all the same size. I think I'm too impatient when I'm cooking and just want to get it all chopped. It doesn't make a difference in the end (as long as they're all about the same size) but I love how perfectly diced vegetables look.

If this sounds good, you might also like:
Indian Stir Fried Cabbage
Tarragon Pecan Asparagus
Sesame Beets
Herbed Cauliflower with Capers & Lemon
Carribean Roasted Vegetables

Ginger Roasted Winter Vegetables
Adapted from Vegan with a Vengeance

I think you could reduce the maple syrup and oil to 2 tbsp each, especially if you want more of a dry roasted vegetable.

1 lb parsnips (about 2 average size), washed, peeled, and cut into 3/4 inch chunks
2 large carrots, washed, peeled, and cut into 1/2 inch chunks
1 butternut squash, peeled, seeded, and cut into 3/4 inch chunks
1 lb sweet potatoes (about 3 medium size), peeled and cut into 3/4 inch chunks
2 heaping tbsp grated fresh ginger
1/4 cup pure maple syrup
1/4 cup olive oil
1/2 tsp salt

Preheat oven to 350F.

In a large bowl combine all ingredients, make sure all veggies are well coated. (Of course you can do this directly on your baking sheet if you want but it can be a bit messy.)

Place the veggies in a single layer on a rimmed baking sheet. If they don't all fit you may need to use 2 baking pans and rotate the pans halfway through baking. If there is an extra liquid, pour it over the veggies.

Bake for 25 minutes. Removef rom oven and flip the veggies. Bake for 20 or so more minutes, until the veggies are tender inside.