When I first met my sister-in-law, she knew I liked to cook. She gave me a cookbook from her native Indonesia, then proceeded to get my knife skills in the kitchen to prepare enough saté (satay) for an army.
At that time, my mother was pescatarian (fish eating vegetarian) so I wanted to have a creative dish to go along with the “meat on a stick fest.” I decided to bridge the gap between my family’s Canadian roots and my sister-in-law’s Asian heritage and make a Maple Ginger Roasted Root Vegetable dish.
While not always seen as a full meal option, it can make for a nice light lunch or a great brunch side with eggs. I see it as the evolution of my family. Another branch to add richness to an increasingly diverse tree.
Maple Ginger Roasted Root Vegetables
8 cups mixed root vegetables (rutabaga, carrots, parsnips, red potatoes), cut into 1cm (1/2″) chunks
1/2 cup maple syrup
3 Tbsp cold pressed oil
2 Tbsp fresh grated ginger
Preheat oven to 190C/375F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the maple syrup, oil and ginger. Add the vegetables and toss with your fingers to uniformly coat everything. Spread out evenly on the prepared baking sheet and roast on the lower rack of the preheated oven for 60 minutes, giving the vegetables a turn every 20 minutes or so. Serves 4 as a side or 2 as a light lunch.