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
- 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.
- 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)