Maple-Gingerroot Vegetables

• 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 7 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 15x10x1-in. baking pans coated with cooking spray.
2. Bake, uncovered, at 425u0b0 for 25 minutes, stirring once. Drizzle with syrup. Bake until vegetables are tender, 20-25 minutes longer, stirring once more.

parsnips, carrots, sweet potato, sweet onion, red onion, olive oil, fresh gingerroot, salt, pepper, maple syrup

Taken from www.tasteofhome.com/recipes/maple-gingerroot-vegetables/ (may not work)