Maple Roasted Roots and Blog Inspiration

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Location:12th Ave NE,Rochester,United States

So I'm trying to figure out a more consistent format for my blog. After doing some thinking this weekend, I think I would get more use out of the blog and it may be more enjoyable to read for others if it were semi-structured. I also feel my blog has too much of some things (How Tos) and not enough of others (local goods). So I did some brain storming, and this is what I came up with:

Sunday: Recipes
Monday's: local music
Tuesday: "soap box" thoughts on topics important to me
Wednesday: local product or store reviews
Thursday: local art (maybe to be combined with music on Mondays?)
Friday: local entertainment/ things to do
Saturday: tutorials and "How To" projects

I will freely admit that above list is kind of a wish list and a bit ambitious.... Being as it is pretty hard for me to get any sort of regular post up each week at the moment. But we will see. I will still include general updates on what I have been up to, but you may have to wait for the details (such as my cheese making post, which you are likely to see on Saturday :)).

So in honor of my new attempt at organization, here is a recipe for this Sunday:

Maple Roasted Root Vegtables

Ingredients:
1 Tbsp olive oil
1 Tbsp maple syrup (I use pure maple syrup, not sure how the fake stuff would turn out)
1 Tbsp Braggs Liquid Aminos or soy sauce
1 Tbsp ground or minced ginger root
3 lbs root vegetables of your choice (carrots, turnips, parsnips, rutabaga, celeriac, sun chokes, etc)
1 sweet potato

Combine the oil, syrup, and soy sauce in a large bowl. Skin and cut vegetables into chunks. Toss in the mixture and distribute onto a baking sheet. Roast at 450 for 40 minutes or until tender. I like ginger so I added extra to mine.

These are absolutely delicious and hard to walk pass without snitching a bit.... Isn't that a refreshing way to think of veggies?

Well, wish me luck as I put forth my best effort at daily blogs. Tomorrow I am going to highlight a favorite musician of mine, Charlie Parr.