The caramelized glaze will get even the pickiest eater to try brussels sprouts.

Prep Time: 18 to 20 minutes, cook time: 35 minutes, servings: 8

Ingredients

1 pound parsnips, peeled and cut into 2-inch by 1/2-inch sticks

1 pound carrots, peeled and cut into 2-inch by 1/2-inch sticks

1 pound turnips, peeled and cut into thin wedges 

1 pound brussels sprouts, trimmed and halved 

1 (4-inch) piece fresh ginger, peeled and sliced into very thin matchsticks (about 2/3 cup), plus 2 teaspoons grated

6 tablespoons (3/4 stick) unsalted butter, melted

Kosher salt and freshly ground black pepper to taste

3 tablespoons pure maple syrup

Directions

1. Heat oven to 425F. Spread vegetables and ginger matchsticks onto 2 large, heavy, rimmed baking sheets; drizzle with butter and season with kosher salt and pepper.

Toss to evenly coat vegetables and spread them in a single layer. Roast, tossing a couple of times, until tender and golden brown in spots, about 30 minutes.

2. In a small bowl, combine grated ginger and maple syrup. Drizzle over the vegetables, toss to coat and roast another 5 minutes. Serve warm.

Excerpted from How to Cook a Turkey and All the Other Trimmings, published by Taunton Press, copyright © 2007.