Autumn is in full swing and with it brings intense cravings for root vegetables. Well, for me anyway. I love them. Root vegetables are amazingly delicious no matter which way they’re prepared. Tonight, I prepared simple, but tasty, roasted root vegetables with some butternut squash thrown in for good measure. First up, maple and ginger roasted carrots and butternut squash.

Here’s what I did:

  • Preheat oven to 350°
  • Wash 8 medium/large carrots and 1 medium butternut squash
  • Peel butternut squash, de-seed, and chop into 1″ cubes
  • I don’t peel my carrots, you can if you wish.  Cut into 1″ rounds
  • Place into glass baking pan (I used a 9×12)
  • Drizzle with 1-2 tablespoons of olive oil, 1 tablespoon maple syrup, 2-4 tablespoons of fresh grated ginger, 1/8 teaspoon nutmeg (I used fresh), and salt/pepper to taste

Cover pan with foil, bake for one hour or until vegetables are tender.  Really, it’s that simple.  I also roasted beets at the same time, though used a separate pan so I could spice them a bit different.

Here’s what I did:

  • Wash one bunch of beets (about 4-6)
  • I don’t peel my beets, but you can if you wish.  Cut into wedges.
  • Place into glass baking pan
  • Drizzle with 2 teaspoons of olive oil, 2-3 tablespoons fresh minced garlic (I like mine garlicky, you can reduce it if you like) salt/pepper to taste

Cover pan with foil, bake for about an hour or until tender.  Super simple, super nutritious, and super delicious.