Autumn Vegetables

I love this recipe. It's quick and colorful like the fall season!

GINGER ROASTED FALL VEGETABLES
1/4 cup olive oil

10 carrots, peeled large sweet potatoes , scrubbed, and peeled

2 red onions, peeled

1 small acorn or butternut squash, peeled

1/3 cup fresh ginger root, cut into narrow strips

salt and fresh ground pepper

juice of 1 orange

2-3 tsp fresh ginger root, finely diced
Parsnips and red potatoes can be added to the mix.

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 in half, cut the onions into 6 wedges each, cut the squash and potatoes into fairly large chunks.

Put the vegetables and 2 tsps ginger to 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 remainder of the finely diced ginger. Season to taste and pour the sauce over the hot roasted vegetables

Ginger helps to reduce inflamation, treat colds and calms your stomach. I am ready for some ginger tea!