1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
1/2 lb. carrots (about 3 or 4), peeled and cut into 2x1/2-inch sticks
1/2 lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
1/2 lb. 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

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.

View Full Recipe