Maple-Ginger Root Vegetables Recipe

Maple-Ginger Root Vegetables Recipe
Photo by: Taste of Home
Rating

100% would make again

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

This recipe is:

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Healthy

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  • 24 Servings
  • Prep: 35 min. Bake: 45 min.

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 Crisco® Light Olive Oil or Canola Oil
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup maple syrup

Directions

  • 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.
  • 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.

Nutrition Facts: 3/4 cup equals 92 calories, 1 g fat (trace saturated fat), 0 cholesterol, 119 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 starch.

Maple-Ginger Root Vegetables published in Taste of Home June/July 2007, p31

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Maple-Ginger Root Vegetables Recipe

Maple-Ginger Root Vegetables

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