Here is one of my side dishes from Thanksgiving this year, full of seasonal root vegetables along with the flavors of fresh ginger and maple syrup. The vegetables can be prepped the night before, or during the day while the turkey is cooking.

While the turkey is cooking, prepare the dish and place it in the oven during the last 20 minutes of the turkey cooking time. Once you remove the turkey, increase the heat to 400F and cook until the vegetables are tender, about 20 more minutes. This gives you time to let the turkey rest and get the rest of the food ready, then pull out the vegetables right before serving.

When preparing the vegetables, cut everything to the same relative shape and size. This will ensure that all the vegetables cook at the same rate, and that way you don’t end up with mushy carrots and rock-hard sweet potatoes.

Ginger Roasted Root Vegetables w/ Pecans
adapted from Food & Wine magazine

1 small butternut squash, peeled and cut in 1 inch cubes
2 medium sweet potatoes, peeled and cut in 1 inch cubes
2 large parsnips, peeled and sliced about 1 inch thick
4 medium to small carrots, peeled and sliced about 1 inch thick
1 container (8 oz) whole baby bella mushrooms, rinsed and halved
1 cup whole pecans
2 tbsp freshly grated ginger (about a 2 inch piece)
1/2 cup olive oil
1 /4 tsp ground nutmeg
Salt and pepper
1/3 cup maple syrup
Ground cinnamon, optional

Preheat the oven to 400F and brush a 13×9 inch baking dish with olive oil.

Combine the prepared vegetables in a large bowl along with the mushrooms and pecans. Add ginger, olive oil, nutmeg, and salt and pepper to taste. Toss all of the ingredients, coating the vegetables.

Add vegetables to the prepared baking dish, then drizzle with maple syrup. Bake for 30-35 minutes, or until the vegetables are tender when pierced with a fork. Sprinkle with a dash of cinnamon just before serving, if desired.

To celebrate the beginning of Frugal Nation and the end of Soupified, I bring you a bowl of tasty soup made with some basic ingredients from the pantry and vegetable drawer. These simple ingredients create a delicious and satisfying soup for a small amount of money. The earthy flavor of parsnips balances the sweetness of the potatoes, along with fresh ginger for a subtle warmth to the soup.

I purchased canned chicken broth, but homemade would certainly work just as well. With making soup, I find butter and chicken stock add a richness that olive oil and vegetable broth cannot. This does not mean you could not make this a vegetarian soup, but it changes the flavor. Vegetable stock, if not homemade, can also be much more expensive than chicken broth.

This soup could also be blended, but I personally do not prefer pureed soups. If you want to puree the soup, place in a blender in batches after the final step below. Be sure to remove the center cap of the top to allow steam to escape (hot liquids will expand).

Sweet Potato & Parsnip Soup

2 tbsp unsalted butter
1 yellow onion, diced
1 inch fresh ginger, peeled and minced
3 large sweet potatoes, peeled and chopped
3 parsnips, peeled and diced
2 tsp dried basil
6 cups chicken broth or stock
fresh ground black pepper

Melt butter in a large stockpot. Add onions and a small amount of salt. Saute for 3-5 minutes until softened. Add ginger and saute for 30 seconds or until very fragrant. Add parsnips, sweet potatoes, and basil. Cook, stirring constantly, until vegetables begin to turn golden brown.

Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender when pierced by a fork, about 25 minutes. Add peppper to taste.

Frugal Breakdown:
butter: negligible
onion: $0.50
fresh ginger: $0.19
3 large sweet potatoes: $2.98
3 parsnips: $1.50
dried basil: negligible
6 cups chicken broth or stock: $2.09
fresh ground black pepper: negligible

TOTAL: $7.26

Servings: 6
Price per Serving: $1.21

Verdict: Success! With some money leftover for some nice bread on the side.

While the cost is specific to the ingredients I used, you could also substitute other vegetables in this soup. Celery would be a good replacement for parsnips, or another root vegetable such as turnips. Carrots might be a little too sweet along with the sweet potatoes, but a hardy winter squash could substitute for sweet potatoes (such as butternut or acorn).

Interesting story about this recipe: during one of my visits to the doctor’s office, I spotted a great recipe for Vegetable Couscous Pilaf in Food & Wine magazine while in the waiting room. I figured I would find it online afterwards, but after trolling Food & Wine’s website as well as countless Google searches, I finally gave up my quest. Fortunately (or not, depending on your view of the situation), I returned to the doctor’s office two weeks later and hunted down the magazine. I was in the middle of hand copying the magazine when the doctor interrupted me and tore out the pages. What a nice guy!

While I did make some minor adjustments, the recipe was excellent. The spice combination of cumin, paprika, and caraway seed gave the dish a subtle, exotic seasoning complimented by hearty carrots, parsnips, and fresh zucchini. This couscous is flavored with spinach and sun-dried tomatoes, which adds to the overall flavor. It is not quite an all-in-one meal, but a simple side of eggplant, mushrooms, or meat would create a balanced dinner.

Above: Sauteed veggies simmer in a stockpot. 

Moroccan Vegetable Couscous
adapted from Food & Wine

1/4 cup olive oil
1 medium parsnip, peeled and finely sliced
1 medium carrot, finely sliced
2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, diced
1 garlic clove, minced
salt and pepper
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp caraway seeds
1 1/2 cups couscous
2 cups low-sodium chicken or vegetable stock
1 cup golden raisins

Heat oil in a large stockpot or deep skillet. Over high heat, saute parsnip and carrot until almost tender, about 5 minutes. Add zucchini, onion, and garlic. Season with salt and pepper. Saute an additional 5 minutes, until vegetables begin to brown slightly.

Add cumin, paprika, and caraway. Saute until fragrant, 1-2 minutes. Add couscous and cook, stirring frequently, until toasted, about 2 minutes. Stir in chicken stock, then cover pot and remove from heat. Let stand 5 minutes, or until liquid is absorbed. Fluff couscous with a fork and stir in golden raisins just before serving.

Above: Just after fluffing the couscous.

Economically Friendly: Fresh veggies are always inexpensive, along with onions and garlic. Things like chicken stock, couscous, and golden raisins are pantry staples for me and can often be found on sale. The spices in this recipe are fairly common, caraway seed is not something I normally use but is in the spice rack. At only 1/4 teaspoon, it could be omitted without sacrificing too much flavor. Fennel seed or anise seed would be adequate substitutions.

Environmentally Responsible: Root vegetables are typically considered “all season” even though they peak in autumn, as they keep for longer than most produce. Zucchini can be purchased locally in most areas this time of year as well. A dish like this also makes meat a “side” item rather than the main attraction.

Excellently Healthy:Vegetables, spices, and couscous are great for balancing a diet. Keep the rest of the meal in check and this is a very healthy (and delicious) dish.

When I made the Apples Roasted with Root Vegetables, there was enough to feed a small army! I still had half of it left in the refrigerator, and decided to turn it into soup! You could either follow the original recipe and reserve half, or follow the recipe below if you just want to make the soup.

Here is the recipe, halved:

1 1/2 cups tart apples, cored and cut into wedges
1 cup carrots, peeled, cut into 3/4 inch thick rounds
1/2 medium onion, cut into wedges
1/2 lb small red skin potatoes, cut into quarters
1 large sweet potatoes, cut into 3/4 inch cubes
1 cups parsnips, peeled, cut into 3/4 inch chunks 
2 tbsp olive oil
1/4 tsp dried thyme or 1/2 tsp fresh chopped thyme
1/4 tsp salt

For soup, add:
2 tsp minced garlic
4-5 cups water or chicken stock
1/4 tsp nutmeg
pinch of red pepper

Preheat oven to 425F

Combine apples, carrots, onion, red skin potatoes, sweet potatoes, and parsnips in a large bowl. Drizzle with olive oil, thyme,  and salt. Toss to coat and spread vegetables evenly on a large baking sheet coated with cooking spray. Bake 20-25 minutes, or until vegetables are tender and beginning to caramelize. 

Saute garlic over medium heat in a large saucepan for 1-2 minutes, until fragrant. Add 4 cups chicken stock or water, plus nutmeg and red pepper. Bring to a boil.

Add reserved vegetables. Simmer until the vegetables are warm (if using leftovers). Blend in batches, filling the blender halfway each time. Combine batches in a clean pot and add additional water or stock if too thick. Top with fresh ground black pepper.   

Shown below, garnished with a cinnamon stick:

Based on a tasty Fall recipe from www.MichiganApples.com, this dish combines tart apples with onions, potatoes, carrots and parsnips with light seasoning. The original recipe called for all of the apples and vegetables to be peeled, but I feel that peeling vegetables is a bit of a waste. I did peel the carrots and parsnips, but I wasn’t meticulous about it – a little bit of peel isn’t going to hurt anything. The recipe makes about 8 servings, so it can easily be halved if that is too much food.

3 cups tart apples, cored and cut into wedges
2 cups carrots, peeled, cut into 3/4 inch thick rounds
1 medium onion, cut into wedges
1 lb small red skin potatoes, cut into quarters
2 large sweet potatoes, cut into 3/4 inch cubes
2 cups parsnips, peeled, cut into 3/4 inch chunks 
2 tbsp olive oil
1/2 tsp dried thyme or 1 tsp fresh chopped thyme
1/4 tsp salt
1/8 tsp pepper 

Preheat oven to 425F

Combine apples, carrots, onion, red skin potatoes, sweet potatoes, and parsnips in a large bowl. Drizzle with olive oil, thyme, salt and pepper. Toss to coat and spread vegetables evenly on a large baking sheet coated with cooking spray. Bake 20-25 minutes, or until vegetables are tender and beginning to caramelize. Remove from oven and serve.   

Root vegetables on a baking sheet:

Bake and serve: