Autumn Vegetables with Maple-Ginger dressing

These roasted vegetables are a real crowd-pleaser. Each vegetable is sliced into long, graceful pieces so there's an elegance to them. And picky eaters can easily choose exactly what they want.

• 5 large carrots
• 4 large parsnips
• 2 red peppers
• 1 yellow pepper
• 1 large sweet onion, such as vidalia
• olive oil
• generous pinches of salt and pepper
• 4 tsp (20 mL) maple syrup
• 1 tbsp (15 mL) red wine vinegar
• 1 tsp (5 mL) finely grated fresh ginger
• 1 garlic clove, minced
• 2 tbsp (30 mL) olive oil

Position racks in top and bottom thirds of oven. Preheat oven to 475F (250C). Place 2 large rimmed baking sheets in oven while it's preheating (see Insider's tip, below). Peel carrots and parsnips. Slice lengthwise into 2 or 3 long pieces. Try to retain their natural shape as much as possible � they look more attractive that way. 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 baking sheets from oven to a heatproof surface. Carefully tumble veggies onto sheets and spread out. Set bowl aside. Roast in preheated oven until tender and lightly charred around edges, 25 to 35 minutes. Switch sheets halfway through roasting. You don't have to stir veggies while roasting.

Meanwhile, use the same bowl (unwashed) to make dressing. Whisk maple syrup with vinegar, ginger, garlic and pinches of salt and pepper. Slowly whisk in 2 tbsp (30 mL) oil. When vegetables are cooked, turn into bowl and toss with dressing. Arrange on a platter.

Insider's Tip Heat baking sheets before adding veggies. When they're placed on hot pans, they'll sear and develop a golden crust.

Make Ahead Prepare veggies and dressing. Store separately and refrigerate overnight. Parsnips may discolour, but will roast up golden. Continue with recipe. Or roast veggies, then cool. Wrap and refrigerate overnight. Reheat in the oven or microwave, then drizzle with dressing.