Ingredients
5 medium parsnips, peeled and sliced5 small carrots, sliced3 medium turnips, peeled and cubed1 large sweet potato, peeled and cubed1 small rutabaga, peeled and cubed1 large sweet onion, cut into wedges1 small red onion, cut into wedges2 tablespoons olive oil1 tablespoon minced fresh gingerroot1 teaspoon salt1/2 teaspoon pepper1 cup maple syrup
Preparation
Place the first 7 ingredients in a large bowl; add the oil, ginger, salt and pepper. Toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake until vegetables are tender, 20-25 minutes longer, stirring once more.
