Roasted Autumn Vegetables with Maple Ginger Dressing
Roasted Autumn Vegetables with Maple Ginger Dressing
ingredients
5 large carrots
4 large parsnips
2 red peppers
1 yellow pepper
1 large sweet onion, such as Vidalia
Olive oil
Salt and pepper, to taste
Dressing:
4 tsp. maple syrup
1 Tbsp. red wine vinegar
1 tsp. finely grated fresh ginger
1 garlic clove, minced
2 Tbsp. olive oil
method
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 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). Cut peppers into quarters. 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.
http://www.fortysomething.ca/2009/11/roasted_autumn_vegetables.php