Maple-Gingerroot Vegetables Recipe

5 5 8
Maple-Gingerroot Vegetables Recipe
Maple-Gingerroot Vegetables Recipe photo by Taste of Home
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Maple-Gingerroot Vegetables Recipe

Read Reviews
5 5 8
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min.
MAKES:
24 servings
TOTAL TIME:
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 olive 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.
Originally published as Maple-Ginger Root Vegetables in Taste of Home June/July 2007, p31

Nutritional 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.

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

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Reviews forMaple-Gingerroot Vegetables

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MastersWolfPet User ID: 4651493 257225
Reviewed Nov. 24, 2016

"Amazing flavors. Was a big hit at our Thanksgiving meal. Probably going to be a regular on our Thanksgiving menu. :)"

MY REVIEW
hkpepin User ID: 3030797 242939
Reviewed Jan. 31, 2016

"Excellent recipe! The chopping takes awhile but the results were worth it. Both my kids loved it. I wish I had added garlic and I also skipped the sweet onion, which I wish I had included. I used 2 turnips, 4 parsnips, one rutaga, most of a red onion, and sliced baby carrots. So good! The maple really brought out the flavor and any recipe without potatoes is one my husband loves! A keeper."

MY REVIEW
katlaydee3 User ID: 3741999 68760
Reviewed Aug. 31, 2014

"Delicious! I made this exactly as written for a family dinner."

MY REVIEW
baboonefrancis User ID: 3946655 166636
Reviewed Nov. 25, 2010

"These tasted great! I served them with a turkey dinner ... added the leftover veggies (cut in small pieces) to the turkey soup the next day ... they added great flavour to the soup."

MY REVIEW
historygal22 User ID: 5174353 96428
Reviewed Nov. 5, 2010

"Yum! Made almost as directed except substituted gold potatoes for the turnips and rutabaga. Also left out the red onion and added several cloves of minced garlic. Paired this with a venison roast and it stole the show! The vegetables had just the right hint of sweet and absolutely melted in your mouth. Will be enjoying this all winter long!"

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