Roasted Winter Vegetables With A Maple-Ginger Glaze

Thin matchsticks of ginger roast along with the vegetables, absorbing the butter and maple syrup so that they caramelize and become soft, chewy, and irresistible. Some minced ginger is also tossed in at the end to add a fresh, sharp finishing note.

SERVES: 4

INGREDIENTS:

• 1/2 lb. parsnips, peeled and cut into 1/2 x 2-inch sticks
• 1/2 lb. carrots (about 3 or 4), peeled and cut into 11/2 x 2-inch sticks
• 1/2 lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• 1/2 lb. Brussels sprouts, ends trimmed and any wilted leaves pulled off; large sprouts halved
• 1 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 tsp. grated fresh ginger
• 1 1/2 Tbs. pure maple syrup

INSTRUCTIONS:

1. Heat the oven to 425°F.
2. Spread the vegetables and ginger matchsticks in a large, low-sided roasting pan or baking sheet.
3. Drizzle the vegetables with melted butter and season with salt and pepper.
4. Toss the vegetables to evenly coat them and spread them into a single layer.
5. Roast the vegetables for about 30 minutes, tossing them occasionally, until they are tender and golden brown in spots.
6. Combine grated ginger and maple syrup.
7. Drizzle the vegetables with the maple-ginger mixture, toss them, and roast for another 5 minutes.
8. The vegetables should be very tender and browned in spots.
9. Serve the vegetables warm.

PER SERVING:

210CALORIES | 4g PROTEI N | 31g CARB | 9g TOTALFAT | 5g S ATFAT |
3g MONOFAT | 1g POLYFAT | 25mg CHOL | 320mg S ODI UM | 8g FIBER