Thursday, February 18, 2010

Maple Glazed Roasted Winter Vegetables with Ginger (2010.7)

I liked this recipe. It was from a health magazine and put a twist on my normal roasted vegetables. Maple syrup instead of olive oil was the main topping and the bits of real ginger in there made this better than it would have been without it.

I changed the quantities based on what I could find in the store:

1 lb brussel sprouts, halved
2 medium carrots, coined
3 medium parsnips, coined
other winter veggies that you like
3 tsp real dark amber maple syrup
1 inch ginger, peeled and chopped
salt to taste

Put all on baking sheet. Drizzle with syrup. Bake at 450 for about 25-35 minutes tossing to keep it from burning.
I'm finishing up mine today.

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