Curried Lentils with Sweet Potatoes and Swiss Chard

(recipe adapted from The New York Times)

2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
One 1-inch piece fresh ginger root, peeled and minced
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 lbs. orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups dried lentils
1 bay leaf
1 lb. Swiss chard, center ribs removed and diced, leaves thinly sliced
1 tsp. kosher salt, more to taste
1/2 tsp. ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime

In a large saucepan, heat oil over medium heat.  Add onion and saute until translucent, 5 to 7 minutes.  Add garlic, ginger, garam masala, curry powder and jalapeño.  Cook, stirring, for 1 minute.

Stir in 4 cups broth, sweet potatoes, lentils and bay leaf.  Increase heat to high and bring to a boil; reduce heat to medium, cover, and simmer for 25 minutes.  (If lentils seem dry, add 1 cup stock, or more if needed.)  Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes.

Just before serving, stir in cilantro, lime zest and juice.

(Good flavor and fairly easy to make.  Keeps well.)

Sweet Potato Curry with Chickpeas

• (recipe from dryman.com)

1/2 Tbsp. olive oil
6 oz. baby spinach or baby kale
Two 15 oz. cans chickpeas
1 red onion, diced
2 yellow bell peppers, diced
2 sweet potatoes, diced into 1/4-inch cubes
1/2 cup frozen corn
1 large carrot, peeled and diced
7 cloves garlic, minced
1 Tbsp. minced ginger
2 heaping Tbsp. curry powder
1 tsp. salt
30 oz. can crushed tomatoes
15 oz. can light coconut milk

Heat a large pot over medium heat. Add the olive oil, onion, carrots, and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Add in the rest of your ingredients.

Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

(OMG!  So delicious!)

Sweet Potato & Lentil Soup

(recipe from Pure Ella via Kris Carr)

2 Tbsp. coconut oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, diced
1 1/2 cups red split lentils, rinsed
6-8 cups of water
2 medium-sized sweet potatoes, peeled and diced
2 tsp. ground cumin seeds
1 tsp. turmeric powder
1/2 tsp. cayenne pepper (optional)
1 Tbsp. sea salt (I used 1 tsp.)
Fresh ground pepper, to taste
1/4 cup chopped fresh cilantro or parsley, to taste

Heat the oil over medium heat in a large soup pot.  Add the onion and cook until it softens, about 5 minutes.  Add the garlic and carrots and cook, stirring for a few minutes.  Add the lentils, water, sweet potatoes, spices and seasoning.  Stir and bring to a boil; reduce the heat, cover and simmer for about 20 minutes, until the lentils and sweet potatoes are tender.

Taste and adjust the seasoning.  Stir in the cilantro or parsley just before serving.

Chipotle Mashed Sweet Potatoes with Lime

(recipe from Where Women Cook magazine)

4 large sweet potatoes, peeled and cubed
pinch of salt
3/4 cup sour cream (I used canned coconut milk)
2 Tbsp. olive oil
3-4 canned chipotle chiles in adobo (smoked jalapenos), finely chopped
3 Tbsp. adobo sauce (from the same can)
1 tsp. chili powder
1 tsp. garlic powder (I used a clove of fresh garlic)
2 limes, juiced
pinch of pepper

Place cubed sweet potatoes in a large pot with salted water to cover.  Bring to a boil, and cook until soft or a fork can easily break them.

Drain the sweet potatoes and return them to the pot.  Mash with a potato masher until desired consistency.

Stir in the sour cream, olive oil, chipotles, adobo, chili and garlic powders, and lime juice.

Season to taste with salt and pepper.

(Note:  I boiled the clove of garlic with the sweet potatoes.  I then put the boiled potatoes and garlic into a food processor along with whole chipotles and all other ingredients and blended until whipped to a nice texture.  So easy!  Also, this recipe tastes amazing!  Such a different and delightful treatment of sweet potatoes. Yum.)

Spicy Sweet Potato Stew

(recipe origin unknown)

2 Tbsp. olive oil (I used coconut oil)
2 medium onions, chopped
1 jalapeno, seeded and chopped (or leave seeds for heat)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cayenne
2-3 cups vegetable stock
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
Two 14.5 oz. cans stewed tomatoes, chopped if needed
Two 14.5 oz. cans small red beans or white beans, drained
1/2 cup cilantro, chopped
1 Tbsp. orange peel, grated (I omitted this)
Juice of 1/2 a lime

Heat the oil in a large pot over medium-high heat.  Add onion and sauté until golden brown, about 5 minutes.  Add jalapeno and spices and stir 1 minute.  Add broth and potato.  Cover; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.  Add tomatoes with their juices, and beans.  Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.  Mix in cilantro and orange peel  Squeeze in the lime.  Season to taste with salt and pepper.

Dalma (Lentil Stew with Coconut)

(recipe from Saveur magazine)

1 cup toor dal (yellow pigeon peas), rinsed, soaked (I used split yellow peas)
1 tsp. ground turmeric
1 carrot, cut into 1"pieces
1 plum tomato, minced
1 small Japanese eggplant, peeled and cut into 1" pieces
1 small sweet potato, peeled and cut into 1" pieces
1 small Yukon Gold potato, peeled and cut into 1" pieces
2 1/2" piece ginger, peeled and mashed into a paste (I minced it)
1/2 small daikon radish, peeled and cut into 1" pieces (I used a watermelon radish)
salt, to taste
1 cup fresh or frozen grated coconut (I used dried unsweetened coconut)
3 Tbsp. sugar (I used less honey)
1 tsp. asafoetida (I used 1/2 tsp. minced garlic, 1/2 tsp. onion powder)
1/4 cup ghee (I used coconut oil)
1 1/2 tsp. cumin seeds
1 small green Thai chile or a Serrano, halved (I chopped finely)

Bring dal and 8 cups water to a boil in a 6-qt. saucepan.  Reduce heat to medium; stir in turmeric, carrot, tomato, eggplant, potatoes, ginger, daikon, and salt; cook until dal is mushy, about 45 minutes.  Stir in coconut, sugar, asafoetida; cook 15 minutes.  Melt ghee in a small skillet; cook cumin seeds and chile until seeds pop, 1-2 minutes; stir into stew.

Garnet Pilaf

(recipe from sproutedkitchen.com)

1/2 cup brown rice
3 sweet potatoes (about 1.5 lbs.)
2 Tbsp. olive oil, divided
1 Tbsp. smoked paprika, divided
sea salt and pepper
1 small yellow onion, diced
1/2 cup red quinoa, rinsed
1 cup water or broth
2 Tbsp. red wine vinegar
sprinkle of red chili flakes, if you like some heat
1 bunch fresh chives, chopped (about 1/3 cup)

Preheat oven to 425F.

Rinse and cook the brown rice according to instructions.  This takes the longest, so start the rice first.

Wash and dice the sweet potatoes into 1" cubes.  Pile them on a large, rimmed baking sheet, drizzle with 1 Tbsp. olive oil, sprinkle with 1/2 Tbsp. of the smoked paprika and a few pinches of sea salt.  Toss everything together with your hands to coat and spread them all out in a single layer.  Sprinkle with a few grinds of pepper.

Roast sweet potatoes on the middle rack for 23-25 minutes, until the edges are browned and crisp.

In a pot, add a drizzle of olive oil and sauté the diced onion until just starting to brown, about 5 minutes.  Add the quinoa, a pinch of sea salt, 1 cup water or broth and bring to a boil.  Turn it down to a simmer, cover and cook for about 15-17 minutes until the liquid is absorbed.  Turn off the heat, fluff with a fork and cover it for another few minutes to finish.

When both the rice and quinoa are cooked, put them both in a large mixing bowl.  Drizzle with the remaining Tbsp. of olive oil, remaining 1/2 Tbsp. smoked paprika, red wine vinegar, chili flakes if using, and toss everything together to mix.  Taste for salt and pepper.  Top it with the cubes of sweet potatoes and a ton of fresh chives and serve.

*It may not be piping hot at the point of serving, and that is ok.  It tastes best just a tad warmer than room temperature.

Kale Salad with Roasted Sweet Potatoes and Pomegranate

(recipe from Paleo Perfected magazine)

1 1/2 lbs. sweet potatoes, peeled, quartered lengthwise, and sliced crosswise1/2-inch thick
1/3 cup olive oil
salt and pepper
1 small shallot, minced
1 Tbsp. honey
1 Tbsp. balsamic vinegar
12 oz. Lacinato kale, stemmed and sliced crosswise into 1/2-inch-wide strips (7 cups)
1/2 head radicchio (5 oz.), cored and sliced thin
1/2 cup pecans, toasted and chopped
1/2 cup pomegranate seeds

Adjust oven rack to middle position and heat oven to 400F.  Toss potatoes with 1 Tbsp. oil and season with salt and pepper.  Lay potatoes in single layer on rimmed baking sheet and roast until bottom edges are browned on both sides, 25 to 30 minutes, flipping potatoes halfway through roasting  Transfer potatoes to plate and let cool for 20 minutes.

Whisk shallot, honey, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper together in a large bowl.  Whisking constantly, gradually drizzle in remaining oil until emulsified.

Place kale in a large bowl or on the counter.  Vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted, about 1 minute.  Add kale, radicchio, and roasted sweet potatoes to the vinaigrette and gently toss to combine.  Transfer salad to serving platter and sprinkle with pecans and pomegranate seeds.  Serve.

Sweet Potato and Vegetable Tian

(recipe origin unknown)

1 red onion, cut vertically into sixths, sections separated
1 green pepper, cut into 1 1/2-inch chunks
12 oz. mushrooms, large ones quartered, medium ones halved
2 plum tomatoes, cored and cut into sixths
3 medium-large sweet potatoes, peeled, quartered lengthwise, and sliced 1/4-inch thick
4 garlic cloves, thinly sliced
2 tsp. chopped fresh rosemary, or 3/4 tsp. crumbled dried
1/2 tsp. salt
Generous seasoning of ground black pepper
1/3 cup olive oil

The topping:
3 slices bread
1 Tbsp. olive oil

Preheat the oven to 375F.  Combine all of the vegetables, garlic, and rosemary in a large mixing bowl.  Sprinkle with salt, pepper, and 1/3 cup oil and toss to coat thoroughly.

Drop the vegetables into a shallow 2 1/2-quart ovenproof casserole and press them down evenly.  Bake for 45 minutes.

To make the topping, break up the bread and make coarse crumbs in a food processor.  Scrape them into a small bowl and drizzle on the 1 Tbsp. olive oil.  Use your fingers to rub the oil evenly into the crumbs.

Remove the tian from the oven.  Sprinkle the crumbs all over the top.  Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender.  Let sit 10 minutes before serving.

(A nice roasted veggie combo.)

Roasted Sweet Potato and Corn Chowder

(recipe from The New Vegan Cookbook by Lorna Sass)

2 medium sweet potatoes (about 1 lb.), peeled and cut into 1/2-inch dice
2 Tbsp. oil
Salt and freshly ground pepper
1 lb. frozen (rinsed and defrosted) or fresh corn kernels (about 4 cups)
1 cup water
1 1/2 cups finely diced celery
1 cup diced red onion
1/4 cup diced shallots
1 Tbsp. tomato paste
1/2 tsp. dried thyme leaves
3 cups vegetable broth
1 bay leaf
1 russet potato (about 8 oz.)
2 Tbsp. minced parsley
1/2 to 1 cup unflavored soy milk (optional)

Set the oven rack in the center and preheat the oven to 425F.  Oil a large roasting pan.

Scatter the sweet potatoes in one layer in the roasting pan and drizzle with 1 Tbsp. of the oil.  Season well with salt and pepper.  Roast until tender, tossing once or twice, 15 to 20 minutes.  If you'd like to brown the sweet potatoes more deeply, set them about 5 inches below the broiling element for a minute or two.  Set aside.

Reserve 1 cup of corn kernels.  In a blender, puree the remaining corn with the water until very smooth, about 2 minutes.  Set aside.

In a heavy soup pot, heat the remaining tablespoon of oil.  Cook the celery, onion, and shallots over medium-high heat, stirring frequently, until the onions are slightly softened, about 3 minutes.  Add the tomato paste and thyme and cook another minute, stirring frequently.  Add the both, pureed corn, bay leaf, 1 tsp. salt, and pepper to taste.

While bringing the chowder to a boil, peel the potato, cut it into 1/2 -inch dice, and add it to the pot.  Cover the pot and simmer until the potato is tender, 25 to 35 minutes.

Remove the bay leaf.  Add the reserved corn kernels, roasted sweet potatoes, and parsley.  Thin with soymilk, if desired.  Adjust the seasonings.  Cook (but do not boil after adding soy milk) until heated throughout.

(Delicious!)

Big Comfy Sweet Potatoes

(recipe from mynewroots.org)

4 medium-large sweet potatoes
1 1/2 cups black beans (1 can)
1 ripe avocado
Red Blanket Sauce (recipe follows)

Optional toppings:
cilantro
green onion
sprouts
lime wedges
crumbled goat's cheese
crushed chili flakes

Preheat oven to 400F.  Prick sweet potatoes a few times with a fork.  Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato.  You will know it's done when a knife can easily pierce the skin and the center is soft.

Remove sweet potatoes from the oven and slice each one down the center, almost through to the bottom.  Open up to reveal its orange flesh.

Stuff the sweet potato with black beans and top it with avocado and any other herbs, sprouts, or veggies you like.  Pour Red Blanket Sauce over the top. Serve and enjoy.


Red Blanket Sauce

knob of coconut oil or ghee (I used olive oil)
1 medium onion, chopped
3 cloves garlic, chopped
1 can whole, organic tomatoes
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/4 tsp. ground chipotle (I used 1/2 a small can of chipotle peppers in adobo sauce)
pinch of cayenne, if desired
1 - 3 dates
2 Tbsp. raw cacao powder
1 Tbsp. nut butter or tahini
4 Tbsp. water, divided
1 1/2 Tbsp. lime juice

In a medium saucepan over medium heat, melt oil and add all spices.  Cook, stirring frequently, until fragrant, about a minute.  Add onions, a couple pinches of salt, and cook until softened, about 5 minutes.  Add garlic and cook another couple minutes.  If the pot gets dry at any point, add a little of the tomato juice from the can.

Pour canned tomatoes into the pot and cook for 5 minutes.  Season to taste.

Carefully transfer the tomato mixture to a blender.  Add pitted dates, cacao powder, nut butter, lime juice, and a couple tablespoons of the water.  Blend on high, adding water to thin as needed, until desired consistency is reached.  Season to taste.

Serve.  Store leftovers in the fridge for up to one week.

(Delicious!  The sauce is amazing!  I added some sauteed kale to mine.  Just delightful.)

Sweet Potato and Green Banana Soup

(recipe cut from a magazine, not sure which one)

2 large sweet potatoes (1 lb.)
2 green bananas (8 oz.)
1 T. olive oil
1/2 cup chopped onion
1 tsp. freshly ground nutmeg (I used dried)
6 cups vegetable stock
salt and pepper to taste
dash hot pepper sauce

Peel and dice the potatoes and bananas.  Heat oil in a saucepan; saute chopped onion until transparent.  Add the potatoes and bananas; cook over low heat for five minutes.  Sprinkle nutmeg over the vegetables.  Add the stock and salt; bring to a boil.  Simmer, cover, and cook for 30 minutes.  Puree in a blender or food processor.  Add pepper sauce and pepper.

(Quite a nice soup.  I added some berbere spice blend instead of hot pepper sauce; this gave an additional curry-like heat and savory depth that tempered the sweetness of the soup.  Also, I lessened the broth a bit, pouring in what would cover the veggies and adding a little extra.  Super easy and unique!)

Sweet Potato and Chickpea Curry

(recipe from newyorktimes.com)

2 medium red onions, peeled
1 clove garlic, peeled
1 bird's eye pepper, Thai chili, or other very hot small pepper with its seeds
a 2 1/2-3 inch piece of ginger, peeled and cut into chunks
3 Tbsp. oil
1/2 tsp. hot red pepper flakes
1/2 tsp. ground ginger
1 tsp. ground coriander
1 tsp. ground cumin
1 1/2 tsp. ground turmeric
3 cardamom pods, lightly crushed (I used ground cardamom)
salt
2 lbs. (about 3 medium) orange-fleshed sweet potatoes, peeled and cut into 1/2-1 inch cubes
1 3/4 cups coconut milk
1 Tbsp. tamarind paste
2 1/4 cups hot vegetable broth
4 to 5 cups (about four 15.5 oz cans, drained) cooked chickpeas (I only used one can)
1 Tbsp. chopped cilantro leaves

In a food processor, combine onions, garlic, hot pepper and ginger.  Pulse until finely chopped.  Place oil in a large saute pan over medium-low heat.  Add chopped onion mixture and saute until softened, about 5 minutes.

Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods, and 1/2 tsp. salt.  Stir to mix.  Add sweet potatoes and stir until well covered in spices.  Stir in the coconut milk.

Dissolve tamarind paste in hot broth and add to the pan.  Bring to a boil, then reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 25 minutes.  (Taste potatoes to be sure they are cooked all the way through, and allow additional cooking time, if necessary.)

Add chickpeas and simmer until heated through, about 5 minutes.  Adjust salt to taste.  Transfer to a warmed bowl and sprinkle with chopped cilantro.

(Thus begins the sweet potato/squash/coconut/stew/curry onslaught of recipes...  Tis the season.  All of the spices made this lovely.  I mix a ton of cilantro right in at the end.)

Yellow Split-Pea Soup with Sweet Potatoes and Kale

(recipe from fatfreevegan.com)

2 medium onions, chopped
1 1/2 tsp. whole cumin
1 tsp. black mustard seeds
1/8 - 1/4 tsp. canola oil
2 tsp. ginger paste or 1 Tbsp. finely minced fresh ginger
2 tsp. finely minced garlic
2 medium sweet potatoes, peeled and cut into 1-inch cubes
8 cups water or broth
3 cups dried yellow split peas, picked over and rinsed
1 - 2 Tbsp. mild curry powder (to taste)
salt to taste
1 bunch kale

In a large pot, saute the onions with oil or cooking spray for about 5 minutes.  When they are becoming translucent, push them to one side and pour the cumin and mustard seeds directly onto the bottom of the pot.  Pour the canola oil over the seeds and stir them lightly.  As soon as the seeds begin to pop, mix them in with the onions.  Add the ginger and garlic, and cook for one more minute.  Add the sweet potatoes, water, split peas, and 1 Tbsp. curry powder.  Stir well.

Cover the pot and simmer until the split peas are tender and beginning to break down, about an hour.  Stir regularly to make sure that the split peas don't stick to the bottom of the pan, and add water if necessary.

While the soup is cooking, wash the kale and remove and discard the tough central rib.  Chop the leaves coarsely.  When the split peas are cooked, add the kale to the pot, season to taste with salt and additional curry powder, if necessary, and add additional water if the soup is too thick.  Cover the pot.  For kale that retains some crunch, simply leave the pot covered for 5 or 10 minutes without heating, allowing the kale to cook in the heat of the soup.  For kale that is more tender, you may return the pot to low heat for 10 minutes.

(I couldn't find yellow split peas in Whole Foods Market!!  So I used green split peas.  This soup is not exciting, but it is hearty and satisfying.  The sweet potatoes and kale add a little interest.)

Green Soup with Ginger

(recipe adapted from Love Soup by Anna Thomas, via 101cookbooks.com)

1 large yellow onion
2 Tbsp. olive oil
1 1/2 tsp. sea salt, plus more to taste
1 large sweet potato (12 ounces)
1 large leek, white and light green parts (5 ounces)
1 bunch spinach (8 ounces)
1 large bunch green chard (12 ounces)
3 Tbsp. chopped fresh ginger, plus more to taste
2 cups vegetable broth
2 to 4 tsp. fresh lemon juice
freshly ground pepper

Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat, until it is soft and golden, about half an hour.

Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups water, 2 cups broth, and a teaspoon of salt.  Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.

Bring to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are competely tender.  Add the caramelized onions when they are ready.  Decide whether you want your soup chunky, like this, or smooth.  If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.

Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper.  Taste, and correct the seasoning with additional salt or lemon juice.

Serves 5-6.

(Absolutely delicious and flavorful, packed with greens.  I did not puree mine.  An instant favorite.)

Chickpea, Collard Greens, and Sweet Potato Stew

(recipe adapted from Whole Living magazine)

Serves 6 to 8.

2 cups cooked chickpeas
1 onion, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1/4 cup apple cider vinegar
1 lb. sweet potatoes, peeled and diced
1 bunch collard greens, coarsely chopped
4 cups vegetable broth
1 1/2 cups cooked brown rice

In a large pot, sautee onion, garlic, and celery in 1/2 cup broth until tender, about 4 minutes.  Add vinegar, sweet potatoes, collard greens, broth, and 2 cups water.  Bring to a boil; reduce heat and simmer until sweet potatoes are tender, 10-20 minutes.  Add chickpeas and rice to pot and cook until heated through.  Season with salt and pepper.

Sweet Potatoes with Collards and Adzuki Beans

(recipe from Whole Foods Market)

2 medium sweet potatoes
1 cup vegetable broth
4 green onions, sliced and dark green parts reserved for garnish
1 red bell pepper, cored, seeded and chopped
1 bunch collard greens, thick stems removed and leaves sliced 1-inch wide
1 (15 oz.) can adzuki beans, rinsed and drained (or about 2 cups cooked)
4 tsp. toasted sunflower seeds
juice of 1 lime

Preheat oven to 400F.  Place potatoes on a baking sheet and bake until tender when pierced with a fork, 45 minutes to an hour.  Let cool, then peel and cut into 1-inch chunks.

Meanwhile, in a large skillet, bring 1/2 cup broth to a simmer over medium high heat.  Add white and light green parts of green onions and red bell pepper and cook about 5 minutes, or until onions are translucent.  Reduce heat to medium and stir in remaining 1/2 cup broth, collards, and beans.  Cover and cook 10 to 12 minutes, or until collards are wilted and tender, stirring occasionally.

Divide greens between 2 bowls.  Top with potatoes, sliced reserved green onions, sunflower seeds and lime wedges and serve.

(I made this to bring for my lunches, so did not plate as recommended.  Instead, I mixed the potato chunks, sunflower seeds, and lime juice into the peppers, collards, and beans after they'd cooked.  This dish was really good - very delicious vegetable combination, which didn't need much in the way of salt and pepper.)

Maple Glazed Brussels Sprouts

(recipe adapted from Christina Cooks)

2 lbs. Brussels sprouts, tips trimmed, crosses cut into the bottoms of each
1 red onion, cut into thick wedges
2 to 3 sweet potatoes, split lengthwise, cut into 1/2-inch thick half-moons
2 Tbsp. olive oil
salt
grated zest of 2 lemons
1/2 cup dry white wine
2 Tbsp. rice syrup
1 Tbsp. maple syrup
juice of 1/2 lemon
2 to 3 sprigs fresh parsley, minced

Preheat oven to 350F.  Place all of the vegetables in a mixing bowl and add oil, a generous sprinkling of salt, lemon zest, wine, maple syrup and rice syrup.  Mix well to coat.  Arrange vegetables in a large baking dish, avoiding overlap.  Cover with foil and bake until vegetables are tender, about 45 minutes.  Remove cover and continue baking until vegetables are browned and liquid has turned to a syrup, 10-15 minutes more.  Remove from heat and squeeze lemon juice over top.  Sprinkle with parsley and toss gently to coat.  Serve hot.

(These are a great alternative to heavily sweetened sweet potatoes, etc.)