Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Winter Vegetables with a Maple-Ginger Glaze

Article Image
Scott Phillips

Servings: four.

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.

Ingredients

  • 1/2 lb. parsnips, peeled and cut into 2×1/2-inch sticks
  • 1/2 lb. carrots (about 3 or 4), peeled and cut into 2×1/2-inch sticks
  • 1/2 lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
  • 1/2 lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
  • 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

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 25
      Sodium (mg): 320
      Carbohydrates (g): 31
      Fiber (g): 8
      Protein (g): 4

Preparation

  • Heat the oven to 425ºF. Spread the vegetables and the ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with the butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them so that they’re just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm.

Reviews

Rate or Review

Reviews

  • user-431063 | 01/13/2015

    This dish is unusual and delicious. It's not hard to make, and guests are surprised to find themselves enjoying a dish of turnips and brussel sprouts.

  • Manzorick | 03/17/2009

    This is a great recipe for company. It can be prepared ahead and popped into the oven. It is very tasty and all of our guest love it. It is a little unusual, and everyone seems to love it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks