Roasted Winter Vegetables with a Maple-Ginger Glaze

By Eva Katz Fine Cooking Issue 55

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.

½ lb. parsnips, peeled and cut into 2×½-inch sticks

½ lb. carrots (about 3 or 4), peeled and cut into 2×½-inch sticks

½ lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges

½ 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 ⅓ cup)

3 Tbs. unsalted butter, melted

Kosher salt and freshly ground black pepper

1 tsp. grated fresh ginger

1-½ Tbs. pure maple syrup

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer