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Ingredients

• 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 tablespoons  unsalted butter, melted
•   Kosher salt and freshly ground black pepper
• 1 teaspoon  grated fresh ginger
• 1-1/2 tablespoons  pure maple syrup

Description

Thin Matchsticks Of Ginger Roast Along With The Vegetables, Absorbing The Butter And Maple Syrup So That They Caramelize And Become Soft, Chewy, And Irresistible. Some Minced Ginger Is Also Tossed In At The End To Add A Fresh, Sharp Finishing Note.

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