A sweeter version of the Roasted Harvest Vegetables from “Vegan with a Vengeance”
2 cut parsnips
2 cut carrots
1 cut butternut squash
3 cut sweet potatoes
2 T ginger
¼ C maple suyrup
⅓ C olive oil
pinch of cinnamon
pinch of allspice
1 t salt
Heat oven to 350 degrees.
Combine all ingredients in a large bowl.
Transfer mixture to baking sheet.
Bake for 25 minutes.
Flip veggies over.
Bake for another 20 minutes until all veggies are tender.
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