Maple-Gingerroot Vegetables |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 24 |
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My family loves this recipe because it brings out the lovely flavors of the vegetables. Even my children enjoy it...they love the drizzle of maple syrup! It's a tasty way to introduce kids to turnips, rutabaga and parsnips, too. âKelli Ritz Innisfail, Alberta Ingredients:
5 medium parsnips, peeled and sliced |
5 small carrots, sliced |
3 medium turnips, peeled and cubed |
1 large sweet potato, peeled and cubed |
1 small rutabaga, peeled and cubed |
1 large sweet onion, cut into wedges |
1 small red onion, cut into wedges |
2 tablespoons olive oil |
1 tablespoon minced fresh gingerroot |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup maple syrup |
Directions:
1. Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
2. Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake 20-25 minutes longer or until vegetables are tender, stirring once. Yield: 24 servings.
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