Maple-Gingerroot Vegetables
TOTAL TIME: Prep: 35 min. Bake: 45 min.
YIELD: 24 servings.
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
Ingredients
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5 medium parsnips, peeled and sliced
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5 small carrots, sliced
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3 medium turnips, peeled and cubed
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1 large sweet potato, peeled and cubed
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1 small rutabaga, peeled and cubed
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1 large sweet onion, cut into wedges
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1 small red onion, cut into wedges
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2 tablespoons olive oil
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1 tablespoon minced fresh gingerroot
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1 teaspoon salt
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1/2 teaspoon pepper
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1 cup maple syrup
Directions
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1.
Place the first 7 ingredients in a large bowl; add the oil, ginger, salt and pepper. Toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
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2.
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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