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Ginger Roasted Roots

Take advantage of the gorgeous fresh ginger we are getting from Last Resort Farm with this warming roast.


2 cloves garlic, minced
large piece of fresh ginger
2 sweet potatoes
3 potatoes
3 carrots
2-3 parsnips
1 turnip
1/8 cup maple syrup
salt, red chili flakes, olive oil

Preheat oven to 375

Chop all of your vegetables into sizes based on their cooking time: parsnips will take the longest to cook, so make thin sticks of them, small pieces of turnip, and larger chunks of sweet potato, potato and carrot.  Place in a large roasting pan with the garlic.

From your piece of ginger, slice several 2 inch long matchsticks, and then more finely chop about 2 T worth.

Add the ginger matchsticks to the vegetable mixture, drizzle with olive oil, season with salt and red chili flakes, and stir.

Put the finely chopped ginger into a small glass or jar with the maple syrup and set aside.

Roast the veggies for about half an hour, then remove from the oven.

Pour over the ginger maple mixture, and stir, loosening any pieces that are sticking to the pan.

Return to the oven for another 20-25 minutes, or until everything is golden and soft.