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
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 92 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MAPLE-BAKED ROOT VEGETABLES
From Vegan Planet. These came out so good, it was almost like a dessert. I altered the recipe a little due to ingredient availability in my fridge, but I liked how it came out.
Provided by theAmateurPastryChef
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F.
- Place all veggies in a large bowl and toss with olive oil, maple syrup and salt.
- Transfer veggies to a large lightly oiled roasting pan or baking dish and bake until soft and caramelized on outside, about 1 hour, stirring gently every 20 minutes to ensure even browning.
- Serve hot.
Nutrition Facts : Calories 122.1, Fat 6.8, SaturatedFat 0.9, Sodium 35.9, Carbohydrate 15.2, Fiber 1, Sugar 7.9, Protein 1.2
MAPLE ROASTED ROOT VEGETABLES
The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.
Provided by Geema
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Place the cut root vegetables in a single layer on one or two large baking sheets.
- Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables.
- Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet.
- Season with salt and pepper.
- Bake for about 1 hour until the vegetables are done and a little caramelized from the syrup.
- Serve immediately.
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MAPLE-GINGER-ROASTED VEGETABLES WITH PECANS - FOOD
From foodandwine.com
4/5 (1)Category VegetablesServings 12Total Time 1 hr 30 mins
- Preheat the oven to 425°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
- In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
MAPLE-GLAZED ROOT VEGETABLES RECIPE - JEREMY SILANSKY
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5/5 (2)Total Time 1 hr 10 minsServings 4
- Preheat the oven to 400°. Divide the rutabagas, turnips and carrots between 2 large rimmed baking sheets. Drizzle 1 tablespoon of the oil over each sheet of vegetables and toss well. Spread the vegetables out in an even layer and season with salt and pepper. Roast until lightly browned and tender, about 40 minutes. Drizzle 1 tablespoon of the vinegar over each pan of vegetables and toss well. Roast until sizzling, about 3 minutes longer.
- Meanwhile, in a small skillet, bring the chicken broth and maple syrup to a boil over high heat. Boil until reduced to 1/4 cup, about 20 minutes. Remove from the heat and whisk in the butter.
- Transfer the root vegetables to a warmed bowl. Add the maple glaze and toss well. Serve right away.
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