Here’s a new recipe I snagged last month from the Sobey’s advertising flyer and then adjusted a bit to better suit our family tastes. Nice with that leftover turkey!
Ginger-Roasted Autumn Vegetables
1/4 cup olive oil
6 carrots, peeled
6 parsnips, peeled
2-4 red potatoes, scrubbed, not peeled
2 red onions, peeled
1 small acorn or butternut squash, peeled
1/3 cup fresh ginger root, cut into narrow strips
salt and pepper
juice of 1 orange
2 tsp fresh ginger root, finely diced
Pre-heat the oven to 400°F.
Put the olive oil into a medium-sized roasting pan and heat it in the oven for 5 minutes.
Cut the carrots and parsnips in half, cut the onions into 6 wedges each, and cut the squash and potatoes into fairly large chunks.
Put the vegetables and ginger into the hot oil, add seasoning. Roast for 40 – 50 minutes, turning the vegetables halfway through the cooking time. When vegetables are cooked, remove them to a serving platter and keep warm.
Pour the orange juice into the hot pan and stir in the finely diced ginger. Season to taste and pour the sauce over the roasted vegetables. Serve hot!