Maple Dinner Recipes

Maple-Ginger Root Vegetables

5 medium parsnips, peeled and sliced
5 small carrots, sliced
3 medium turnips, peeled and cubed
2 small sweet potatoes, 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

Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray.

Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with the syrup. Bake 20-25 minutes longer or until the vegetables are tender, stirring once. Yield: 24 Servings