These Ginger Roasted Vegetables were inspired by a recipe for Maple Ginger Roasted Vegetables with Pecans I found on Food and Wine. I just wanted to keep it simple though, so I got rid of the maple syrup and pecans and just roasted up lots of yummy veggies and tossed 'em with some ginger for some really great flavor. Ginger is a very versatile spice. It's awesome in Asian-style dishes, gives a nice little punch of spice in desserts, and pretty much complements everything from fish to pork. I've even used it in smoothies. It has a lot of nutritional benefits, one of them being that it helps settle your stomach. Which is always good around Thanksgiving when you're indulging in so much food. 
I used a mix of Brussels sprouts (my favorite green!), acorn squash, carrots, parsnips and cauliflower. You could use the same, swap acorn for butternut, or use a whole slew of different vegetables unique to you and your own version of the recipe.
Ginger Roasted Vegetables
Serves 8-10
1 lb Brussels sprouts, halved
4 large carrots, peeled and cut on a bias
4 large parsnips, peeled and cut on a bias
1 head cauliflower, cut into small florets
1 small acorn squash, peeled, seeded and small diced
2 tbsp whole nutmeg, grated
Extra virgin olive oil
Salt and pepper
3 tbsp freshly grated ginger
Preheat the oven to 425 degrees. Place all of the vegetables in a large bowl and toss with grated nutmeg, olive oil, salt and pepper. Arrange on two baking sheets lined with parchment paper or a silicone baking mat. Roast in the oven for 30 minutes.
Take the vegetables out and sprinkle the grated ginger over top. Gently toss the vegetables to evenly distribute the ginger. Place back in the oven for another 25 minutes.
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