Roasted Vegetables with Maple and Ginger Glaze

Prepared by Heidi Diller www.Albertsons.com

Ingredients:

½ lb. carrots, peeled and cut into 2 inch chunks
½ lb. parsnips, peeled and cut into 2 inch chunks
½ lb. turnips, peeled cut into wedges
½ lb. Brussels sprouts, trimmed and halved
2- inch piece fresh ginger, peeled and cut into very thin slices
2 Tbs. butter, melted
1 tsp. grated fresh ginger
2 Tbs. pure maple syrup
Salt and pepper to taste
Heat oven to 425 degrees. Spread the vegetables and the sliced ginger in a large baking pan. Drizzle with butter and toss to evenly coat. Sprinkle with salt and pepper. Roast vegetables in oven, stirring a couple of times, until tender and browned in spots, about 30 minutes. In a small bowl, combine the maple syrup and grated ginger. Drizzle over the vegetables, toss to coat and roast for another 5 minutes. Serve warm.

Serves 4Print Page