"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Autumn Vegetables with Maple-Ginger Dressing Recipe

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This recipe for Autumn Vegetables with Maple-Ginger Dressing, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Clarke


5 large carrots
4 large parsnips
2 red peppers
1 yellow pepper
1 large sweet onion

Olive oil
Generous pinches of salt/pepper
4 Tsp maple syrup
1 Tbsp red wine vinegar
1 Tsp finely grated fresh ginger
1 garlic clove, minced
2 Tbsp olive oil

Position racks in top and bottom thirds of oven. Preheat to 475F. Place 2 large rimmed baking sheets in oven while it is preheating.

Peel carrots and parsnips. Slice lengthwise into long pieces. Retain natural shape as much as possible. Cut peppers into quarters. Slice onion into thick wedges. Place all in a very large bowl. Drizzle with oil and sprinkle with salt and pepper. Toss to mix.

Remove sheets from oven and tumble veg on, spreading out. Roast until tender and lightly charred 25-30 minutes. No stirring required.

Use the same bowl (unwashed) to make the dressing. Whisk maple syrup with vinegar, ginger, garlic and salt/pepper. Slowly whisk in 2 Tbsp olive oil. When veg are cooked, turn into bowl and toss with dressing.




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