Ingredients
- 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 Tbsp. olive oil
- 1 Tbsp. minced fresh gingerroot
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup maple syrup
Directions
Place the first 7 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 2 baking pans (15x10 inch), coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25 minutes, stirring once.
By Robin from Washington, IA
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