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Maple-Gingerroot Vegetables

My family loves this recipe because it brings out the lovely flavors of the vegetables. Even my children enjoy it—they love the drizzle of maple syrup! It's a tasty way to introduce kids to turnips, rutabaga and parsnips, too. —Kelli Ritz, Innisfail, Alberta
  • Total Time
    Prep: 35 min. Bake: 45 min.
  • Makes
    24 servings

Ingredients

  • 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

Directions

  • Place the first 7 ingredients in a large bowl; add the oil, ginger, salt and pepper. Toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
  • Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until vegetables are tender, 20-25 minutes longer, stirring once more.
Nutrition Facts
3/4 cup: 92 calories, 1g fat (0 saturated fat), 0 cholesterol, 119mg sodium, 20g carbohydrate (13g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch.

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Reviews

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Average Rating:
  • MastersWolfPet
    Nov 24, 2016

    Amazing flavors. Was a big hit at our thanksgiving meal. Probably going to be a regular on our Thanksgiving menu. :)

  • hkpepin
    Jan 31, 2016

    Excellent recipe! The chopping takes awhile but the results were worth it. Both my kids loved it. I wish I had added garlic and I also skipped the sweet onion, which I wish I had included. I used 2 turnips, 4 parsnips, one rutaga, most of a red onion, and sliced baby carrots. So good! The maple really brought out the flavor and any recipe without potatoes is one my husband loves! A keeper.

  • katlaydee3
    Aug 31, 2014

    Delicious! I made this exactly as written for a family dinner.

  • LuluPie
    Oct 7, 2011

    No comment left

  • lj211
    Dec 2, 2010

    No comment left

  • baboonefrancis
    Nov 25, 2010

    These tasted great! I served them with a turkey dinner ... added the leftover veggies (cut in small pieces) to the turkey soup the next day ... they added great flavour to the soup.

  • historygal22
    Nov 5, 2010

    Yum! Made almost as directed except substituted gold potatoes for the turnips and rutabaga. Also left out the red onion and added several cloves of minced garlic. Paired this with a venison roast and it stole the show! The vegetables had just the right hint of sweet and absolutely melted in your mouth. Will be enjoying this all winter long!

  • vlagnew
    Nov 1, 2009

    No comment left

  • ramazz
    Nov 24, 2008

    No comment left