Ginger Roasted Winter Veggies

"You didn't take any pictures of dinner??" my DH said last night! Well, it was black beans and rice, a tried and true dish that for whatever reason I didn't think post-worthy. I wanted black beans on Sunday for the nachos so I went ahead and made a bag of dried to have leftovers for Tuesday. I like the bite-ier texture of beans cooked from dried rather than canned. Nuked up with some leftover brown jasmine rice and some steamed kale mixed in and its almost instant dinner. Very tasty and healthy instant dinner :) and perfect on a night that I stayed later at school for a work out class.

Tonight was mostly leftovers again- the Spinach Chickpea Curry served over the leftover steamed kale. This really was so very very good the night it was served and even better tonight. I have a great new go-to fave dish. :) :) :) DH also had grilled smoked pork chops. Two nights of mostly leftovers- I had the time and energy to try a new recipe- Ginger Roasted Winter Veggies from Vegan with a Vegeance. Another winner from this cookbook. The veggies were perfectly cooked- not too mushy not too crisp. The ginger was noticeable but just right. The kitchen was scented with the cinnamon and allspice and mmmmmm that was so nice on a cold winter evening.

Ginger Roasted Winter Veggies

Vegan with a Vegeance

1 pound parsnips (about 2 average size), washed, peeled, and cut into 3/4-inch chunks

2 large carrots, washed, peeled cut into 1/2-inch chunks

1 butternut squash, peeled, seeded, and cut into 3/4-inch chunks

1 pound sweet potatoes (about 3 medium-size). peeled and cut into 3/4-inch chunks

2 heaping tablespoons grated fresh ginger

1/4 cup pure maple syrup

1/3 cup olive oil (I used 1/2 of this)

pinch cinnamon

pinch allspice

1 teaspoon salt

Preheat oven 350F.

In a large bowl combine all ingredients, making sure all veggies are well coated. Doing this with your hands works best.

Place the veggies in a single layer on a rimmed baking sheet (I used the large bar pan from Pampered Chef and it worked perfectly.) If there is any extra liquid, pour it over the veggies.

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

4 1/2 flamingos- just a bit of an issure chopping all the veggies- esp the butternut squash. my knives are not that sharp and my arms humming from my workout earlier in the afternoon.