It’s always a bit of a let-down in the Fall, when fresh, local vegetables disappear to be replaced by imported, not-so-fresh and expensive stuff. That’s when I remind myself to work with what’s still local and fresh – autumn carrots and parsnip. Roasted. With a great warm maple dressing. Yum. I’m feeling better already :)
Roasted Autumn Vegetables with Maple Ginger Dressing
Summary: This is a tasty and easy side dish, perfect for Fall and Winter when carrots and parsnips are good. A perfect vegetable option for Thanksgiving.
- 5 large carrots
- 4 large parsnips
- 1 large sweet onion, such as Vidalia
- Olive oil
- Salt and pepper, to taste
- 4 tsp. maple syrup
- 1 Tbsp. red wine vinegar
- 1/2 tsp. finely grated fresh ginger
- 1 garlic clove, minced
- 2 Tbsp. olive oil
- Position oven racks in top and bottom thirds. Preheat oven to 475° F. Place 2 large, rimmed baking sheets in the oven while it’s preheating.
- Peel the carrots and parsnips. Slice lengthwise into 2 or 3 long, skinny pieces. Try to retain their natural shape as much as possible (wider at the top, narrowing to a taper at the end). Slice onions into thick wedges. Place all in a very large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
- Remove baking sheets from oven to a heat-proof surface. Carefully tumble vegetables onto sheets and spread out. Set bowl aside. Roast to preheated oven until tender and lightly charred around edges, about 25-35 minutes. Switch sheets halfway through roasting but you don’t have to stir vegetables while roasting.
- Meanwhile, prepare dressing in the same bowl used for the vegetables. Whisk together the maple syrup with the vinegar, ginger, garlic, and pinches of salt and pepper. Slowly whisk in 2 Tbsp. olive oil. When vegetables are cooked, turn into bowl and toss with dressing. Arrange on a platter.
Prep time: 10 min | Cook time: 25 min | Total time: 35 min
Number of servings (yield): 6