Roasted Autumn Vegetables
1 lb carrots, 1⁄2″ dice
1 lb parsnips (~4), 1⁄2″ dice
1 large butternut squash, 1⁄2″ dice
1 large or 2 small acorn squash, 1⁄2″ slices
1 small rutabaga, 1⁄2″ dice
1 celery root, 1⁄2″ dice
1 tbsp ground ginger
2 tbsp Five Spice Powder (in the bulk spices)
1⁄2 cup vegetable oil
1/3 cup maple syrup
1⁄4 cup lemon juice
Salt to taste
- Toss all vegetables, spices and oil together in a large bowl until evenly coated.
- Spread vegetables on a baking sheet or casserole dish and bake at 375 ̊ until golden brown and tender, about 30 minutes.
- Mix maple syrup and lemon juice, and toss with hot roasted vegetables. Salt to taste before serving.