Boistfort Valley Farm
Community Supported Recipe Box

Roasted Winter Vegetables with a Maple-Ginger Glaze

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.


  • 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


serves: 4
dish: side
season: fall

Heat the oven to 425°F. 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.