Roasted Winter Vegetables With Maple Ginger Glaze

[Guest guest]

Roasted Winter Vegetables With Maple Ginger Glaze

 

These thick, cake-like pancakes are wonderful served

with homemade applesauce.

 

1/2 pound parsnips, peeled and cut into 2x1/2-inch

sticks

1/2 pound carrots (about 3 or 4), peeled and cut into

2x1/2-inch sticks

1/2 pound turnips (about 2 medium or 1 large), peeled

and cut into thin wedges

1/2 pound Brussels sprouts, stems trimmed and any

wilted leaves pulled off; large sprouts halved

2-inch piece fresh ginger, peeled and sliced into very

thin matchsticks (about 1/3 cup)

3 Tbs unsalted butter, melted

Kosher salt and freshly ground black pepper

1 tsp grated fresh ginger

1-1/2 Tbs pure maple syrup

 

Heat the oven to 425F. Spread the vegetables and the

ginger matchsticks in a large, low-sided roasting pan

or a heavy rimmed baking sheet. Drizzle with the

butter and season with salt and pepper. Toss to evenly

coat the vegetables and spread them so that they're

just one layer deep. Roast the vegetables, tossing a

couple of times, until tender and golden brown in

spots, about 30 minutes. Combine the grated ginger and

maple syrup. Drizzle the vegetables with the

maple-ginger mixture, toss, and roast for another 5

minutes. The vegetables should be very tender and

browned in spots. Serve warm.

 

 

 

 

 

[Guest guest]

Did I miss something in the making of " pancakes " ....lol....he vegi's sound

great...

 

Va Avec Dieu

 

 

 

 

Mark Midnite <midnight_weeds

gourmeteatin <gourmet-garden-of-good-eatin >; Swede

<swedish_recipes >; VG ;

world-class-cooks

Saturday, October 21, 2006 3:41:56 PM

Roasted Winter Vegetables With Maple Ginger Glaze

 

Roasted Winter Vegetables With Maple Ginger Glaze

 

These thick, cake-like pancakes are wonderful served

with homemade applesauce.

 

1/2 pound parsnips, peeled and cut into 2x1/2-inch

sticks

1/2 pound carrots (about 3 or 4), peeled and cut into

2x1/2-inch sticks

1/2 pound turnips (about 2 medium or 1 large), peeled

and cut into thin wedges

1/2 pound Brussels sprouts, stems trimmed and any

wilted leaves pulled off; large sprouts halved

2-inch piece fresh ginger, peeled and sliced into very

thin matchsticks (about 1/3 cup)

3 Tbs unsalted butter, melted

Kosher salt and freshly ground black pepper

1 tsp grated fresh ginger

1-1/2 Tbs pure maple syrup

 

Heat the oven to 425F. Spread the vegetables and the

ginger matchsticks in a large, low-sided roasting pan

or a heavy rimmed baking sheet. Drizzle with the

butter and season with salt and pepper. Toss to evenly

coat the vegetables and spread them so that they're

just one layer deep. Roast the vegetables, tossing a

couple of times, until tender and golden brown in

spots, about 30 minutes. Combine the grated ginger and

maple syrup. Drizzle the vegetables with the

maple-ginger mixture, toss, and roast for another 5

minutes. The vegetables should be very tender and

browned in spots. Serve warm.

 

____________ _________ _________ _________ _________ __

 

 

http://mail.

 

 

 

 

 

 

[Guest guest]

Oopps, sorry about it. I started to post the other recipe and being

that my desk is a mess and I don't have very much space, I forgot to

delete that line when I changed my mind. I'll bet it did look funny,

it did to me when I saw it.

Mark

 

 

, Sheliya Toda

<hobi_sheliya wrote:

>

> Did I miss something in the making of " pancakes " ....lol....he

vegi's sound great...

>

> Va Avec Dieu

>

>

>

>

> Mark Midnite <midnight_weeds

> gourmeteatin <gourmet-garden-of-good-eatin >;

Swede <swedish_recipes >; VG

; world-class-cooks

> Saturday, October 21, 2006 3:41:56 PM

> Roasted Winter Vegetables With Maple

Ginger Glaze

>

> Roasted Winter Vegetables With Maple Ginger Glaze

>

> These thick, cake-like pancakes are wonderful served

> with homemade applesauce.