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Maple ginger roasted veggies

Maple ginger roasted veggies

This recipe, courtesy of Healthy Roots participants Team GenHawk has become a go-to family recipe during the challenge. So simple and very satisfying. 3 large carrots 2 parsnips 1 small turnip 1 large onion 1/4 cup favourite cooking oil, divided in half 1 tbsp maple syrup 2 tsp vinegar 1 tsp ginger grated 1 clove

This recipe, courtesy of Healthy Roots participants Team GenHawk has become a go-to family recipe during the challenge. So simple and very satisfying.

  • 3 large carrots
  • 2 parsnips
  • 1 small turnip
  • 1 large onion
  • 1/4 cup favourite cooking oil, divided in half
  • 1 tbsp maple syrup
  • 2 tsp vinegar
  • 1 tsp ginger grated
  • 1 clove garlic minced

Heat oven to 475 F. Peel carrots and parsnips then cut into 2 inch long pieces. Peel turnip & onions then cut into thick wedges. Mix all vegetables together in large bowl. Add 1/2 the oil on veggies & stir until coated. Spread veggies evenly onto cookie sheet. Put in oven until lightly charred, 20 to 30 min.

In a serving bowl whisk maple syrup, vinegar, ginger, garlic and slowly add in remaining oil. Transfer the cooked veggies into bowl. Toss cooked veggies in the dressing. Plate up and proceed to fill your face.

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