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. These vegetables don’t need to be served piping hot; they’re happy to stay in a warm spot, lightly covered, while you finish up the turkey gravy.
From Fine Cooking Thanksgiving Cookbook, Taunton Press 2012, from the editors and contributors of Fine Cooking.
|1 pound parsnips, peeled and cut into 2x1/2-inch sticks||6 tablespoons unsalted butter, melted|
|1 pound carrots, peeled and cut into 2x1/2-inch sticks||Kosher salt and freshly ground black pepper|
|1 pound turnips, peeled and cut into thin wedges||2 teaspoons peeled and grated fresh ginger|
|1 pound Brussels sprouts, trimmed and any wilted leaves pulled off; large sprouts halved||3 tablespoons pure maple syrup|
|2/3 cup fresh ginger, peeled and sliced into very thin matchsticks|
Heat the oven to 425ºF. Spread the vegetables and the ginger matchsticks in two large, low-sided roasting pans or heavy rimmed baking sheets. 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 them, tossing a couple of times, until tender and golden brown in spots, about 30 minutes.
In a small bowl, combine the grated ginger and maple syrup, then drizzle over the vegetables, toss to coat, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm.
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