Thursday, February 25, 2010

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.

15 comments:

Kristin said...

I've made this recipe before and it's great. Keep up the good work!

Ben said...

Hmm yummy vegetables, and your kitty is beautiful!

Deborah said...

This sounds like a perfect side dish.

Johanna GGG said...

I love your ideas for roasting vegies - these sound delicious - though I like them crispy rather than soft on the outside - and I love the photo of abby's ears - I still find it funny that zinc has her ears in different positions which give her face a whole different look

wenchie said...

Mmh, I love the sound of the ginger in with the sweeter roast veggies. I'd bet it would make a stellar base for soup, too.

Chef Aimee said...

This I must try - I love root vegetables and ginger is one of my favorite flavors...thanks for sharing this!

Pam Walter said...

I think Abby is just always gorgeous...and I'm a dog person! http://blog.sweetservices.com/sweetscandyblog/

Hannah said...

I have been roasting veggies non stop all season- It just makes everything delicious! Would love to shake things up with some new flavors though, this is a great idea.

Jennifer said...

Im loving this- from the winter root veggies to the maple syrup, ginger and olive oil! YUM!

vickys said...

I loveee roast veggies but somehow they always seem to be fat laden (which is prob why it's so tasty), I'm guessing the ginger in this will add a little somethingsomething to it! :)

Steph said...

Yum, I love butternut squash and sweet potatoes! I like the addition of the ginger. This is my kind of dish for sure. I don't think it could last the whole week.

Natalie... said...

mmm this looks like such a warming tasty dish :). i love roasted butternut squash it is soo tasty!

Xiaolu @ 6 Bittersweets said...

I also expect/prefer my roasted veggies to be a bit dry with crispy edges. Still, I love the sound of these flavors together.

Rose&Thorn said...

Another must try recipe when the weather cools down to a simmer!

Vaala said...

Abby is SO adorable!