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. —Kelli Ritz, Innisfail, Alberta
Maple-Gingerroot Vegetables
Maple-Gingerroot Vegetables
Prep Time
35 min
Cook Time
45 min
Yield
24 servings
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
- Place first 7 ingredients in a large bowl; add oil, ginger, salt and pepper. Toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
- Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until vegetables are tender, 20-25 minutes longer, stirring once more.
Nutrition Facts
3/4 cup: 92 calories, 1g fat (0 saturated fat), 0 cholesterol, 119mg sodium, 20g carbohydrate (13g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch.
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