Roasted Root Vegetables

By doodanger

total time: 60 minutes

Ingredients

• 1/4 c. (50ml.) pure olive oil
• 6 parsnips, peeled
• 6 carrots, peeled
• 1 butternut squash, small, peeled
• 2 red onions, peeled
• 1/3 c. (75ml.) ginger, fresh, julienned
• salt and cracked black pepper
• 1 orange, large, juiced
• 2 tsp. (10 ml.) ginger, fresh, finely chopped

Details

Servings 4

Preparation

Step 1

Preheat oven to 400F

Pour oil into a medium roasting pan and place in oven for 5 minutes.

Cut parsnips and carrots in half; cut squash into large chunks and each onion into 6 wedges. Add to hot roasting pan with ginger, season and roast 20 minutes.

Turn vegetables and roast another 20 to 30 minutes or until cooked.

When cooked, place vegetables on a serving platter.

Add the juice and finely chopped fresh ginger to the hot pan. Stir and season to taste.

Pour over cooked vegetables.