Oven Roasted Vegetables with Ginger is one of my newer recipes that I enjoy making during the cooler months. This year for Thanksgiving I traded out my sage stuffing for these oven roasted vegetables with ginger for a much lighter, healthier, meal. They are so filling and satisfying and so tasty as leftovers – see my tip at the end.
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Oven Roasted Vegetables with Ginger
From Whole Foods 365
- Small purple potatoes
- Orange and yellow beets
- Multi colored carrots
- Turnip
- Sweet potato
- Ginger root
- Extra Virgin Olive Oil
- Pink Sea Salt
- Freshly Ground Pepper
From my Garden
- Acorn Squash
- Butternut Squash
- Onions
- Pie Pumpkin
- Cube all vegetables into fairly equal size pieces. Sprinkle with salt and pepper and drizzle with extra virgin olive oil. Add grated ginger to the vegetables to your taste. I like quite a bit – maybe 4-5 Tablespoons of freshly grated for a pan this size. (Shown above).
- Toss.
- Bake in a cast iron skillet (or other oven proof pan) at 350° for about 40 minutes. Stir once around the 20 minute mark.
- Remove and let cool a couple of minutes before serving. Taste and add more seasoning if desired.
Lots of leftovers? Treat them like hash browns with eggs and bacon or sausage for breakfast!
