Roasted Winter Vegetables with a Maple Ginger Glaze

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Serves four

1/2 lb. parsnips, peeled and cut into 2 x 1/2″ sticks
1/2 lb. carrots (about 3-4), peeled and cut into 2 x 1/2″ sticks
1/2 lb. turnips( about 2 medium), peeled and cut into 2 x 1/2″ sticks
1/2 lb. brussel sprouts, stems trimmed and any wilted leaves pulled off, large sprouts halved
2″ piece fresh ginger, peeled and sliced into very thin matchsticks about 1/3 cup
3 T. unsalted butter, melted
kosher salt and freshly ground pepper
1 t. grated fresh ginger
1 1/2 T. pure maple syrup

Heat the over to 425 °. Spread the vegetables and the ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with the butter and season with salt and pepper. Toss to evenly coat the vegies and spread them so that they’re just one layer deep. Roast the vegies, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegies with the maple-ginger mixture, toss, and roast for another 5 minutes. Serve warm.

Fine Cooking, January 2003

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