Roasted Winter Vegetables With A Maple-Ginger Glaze

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks

2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)

1/2 lb. carrots (about 3 or 4), peeled and cut into 2x1/2-inch sticks

1/2 lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved

Kosher salt and freshly ground black pepper

3 Tbs. unsalted butter, melted

1-1/2 Tbs. pure maple syrup

1 tsp. grated fresh ginger

1/2 lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges

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