The extra ginger added at the end gives these vegetables a fresh flavor. Better yet, you get an entire day’s requirement for vitamin C and three quarters of your daily need for beta carotene in this dish, antioxidants that protect the mind from age-related damage! Serve with Herb-Roasted Chicken or Individual Meat Loaves with Fresh Thyme.
2 large parsnips, peeled and cut into 2-inch slices
1 medium red onion, peeled and quartered then halved
1 pound baby carrots
3 medium red potatoes, washed and cut into eighths
½ pound Brussels sprouts, stems trimmed and wilted leaves removed
1 medium red sweet potato, peeled and cut into large chunks
1/3 cup fresh ginger, peeled and cut into 3-inch toothpick slices
2 tablespoons olive oil
salt and pepper to taste
2 teaspoons fresh ginger, peeled and grated
2 ½ tablespoons maple syrup
Heat oven to 425 degrees. Spray a large baking dish (13″ X 9″ X 2″) with spray and set aside.
1) In a large bowl, toss first 9 ingredients (from parsnips through salt and pepper) to thoroughly coat vegetables with oil. Spread evenly in baking dish. Roast for 45 minutes, tossing twice, or until vegetables are tender, but not mushy, and golden brown in spots.
2) While vegetables are roasting, mix grated ginger and maple syrup and set aside.
3) Remove vegetables from oven and pour ginger-syrup mixture over top. Mix well to thoroughly coat. Serve warm. Makes 6 servings, approximately 1 cup each.
Nutritional Analysis per serving: 213 Calories; 21 percent fat (5 grams); <1 gram saturated fat; 7 percent protein; 72 percent carbohydrate; 7.8 grams fiber.