Ginger roasted winter vegetables from Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock (page 116) by Isa Chandra Moskowitz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Marinated tofu: Italian tofu; Marinated tofu: Asian tofu

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on November 26, 2021

    I made this the first time to bring to a Thanksgiving dinner. I had been planning on making a green bean dish and ended up without enough beans. But I had the ingredients for this roasted vegetable dish in the house so tried it out. I was great and a real hit. It seemed like the ginger might be a lot for the dish but it was perfect. It was a great complement to the maple syrup. I did not have parsnips so I used baby turnips instead and I had some fennel and leeks I added to the mix. The dish came our really well and was devoured by all. Isa does it again.

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