Chen Ben Asher – Functional Nutrition – Silicon Valley – Spiced and Roasted Winter Vegetables

Gluten, Dairy, Soy, Corn Free

Thanksgiving Dinner Recipes

(Yes, it tastes great, nobody will ever know!)


2 Butternut squashes, peeled and sliced into wedges

3 parsnips, peeled and sliced into 1-inch pieces

3 sweet potatoes, cut into wedges

3 carrots peeled and sliced into 1-inch pieces

2 red onions, peeled and cut into wedges

8 cloves of garlic, peeled

1 tsp kosher salt

1 tsp pepper

1 TBSP Grade B maple syrup

4 cinnamon sticks

¼ tsp ground cardamom

6 whole star anise

3 TBSP olive oil

2 TBSP fresh thyme, minced (thick woody stems removed)



  • Preheat oven to 400. In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat.  In a separate bowl, mix together the cinnamon, cardamom and star anise.  Put the vegetables in a roasting pan and bake for 25 minutes.
  • Add the spice mixture to the vegetables, then add maple syrup.
  • Stir well and continue to roast another 10-15 minutes until the vegetables are tender.
  • Stir in fresh thyme and pour over the cooked vegetables.
  • Serve immediately.

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