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Brooks Tropicals
Side Dish

MAPLE-GINGERED FALL VEGETABLES

Maple-Gingered Fall Vegetables

Roasted ginger matchsticks caramelize while absorbing, but not overcoming, the other flavors in this dish. You'll find that maple syrup and ginger are a nice combination, with the minced ginger adding a sharp finish to the dish.

INGREDIENTS:

Nonfat cooking spray
1 lb. parsnips, peeled and cut into 1/2" sticks
12 oz. carrots, peeled and cut into 2" x 1/2" sticks
3" piece of fresh ginger, peeled and sliced into matchsticks
2 tbs butter, melted
1 tsp each salt and pepper
2 tbs maple syrup
1 tsp fresh ginger, minced

Topping
2 tbs butter, melted
1 tsp fresh ginger, minced
2 tbs maple syrup

Yield: 6 servings
Prep time: 30 minutes, plus 35 minutes of baking

How to prepare ginger

DIRECTIONS:

1. Preheat the oven to 425°F. Coat a 9" x 13" baking dish with cooking spray.
2. Peel the parsnips, carrots and ginger.
3. In a large bowl, toss the parsnips, carrots and ginger.
4. In a small bowl, combine the butter, salt, pepper and maple syrup.
5. Pour the sauce over the vegetables and toss to coat.
6. Spread the vegetables in the baking dish. Pour any remaining sauce over the top of the vegetables.
7. Cook for 30 minutes. Toss the vegetables and the sauce a couple of times during cooking.
8. While vegetables are cooking, add the topping ingredients to a medium bowl and combine.
9. After taking the vegetables out of the oven, add the topping and toss to coat. Serve immediately.



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