Here’s a variation on one of my favorite recipes, Roasted Root Vegetables with Ginger Batons. Favorite because those “ginger batons” – julienned fresh ginger roasted right along with the vegetables – are truly a wonderful surprise ingredient. In this recipe, I’ve added an even larger amount. Caramelized and slightly chewy, the ginger, along with ribbons of browned shallots and a hit of maple-balsamic butter, add zip and texture to the earthy vegetables. I’ve also added chickpeas to this recipe, because they are an addition I often include with roasted vegetables to turn the dish into a simple weeknight vegetarian supper.

Once the prep is done, the only real trick here is to give the vegetables a bit of a head start – and then add the ginger and shallots tossed in the butter about 15 minutes into the cooking. That way everything gets to a perfect doneness at about the same time. (Ginger and shallots might get too browned if added at the start.) The total cooking time here is 45 to 55 minutes – just so you know, this isn’t super quick. It does give you four nice side portions, though.

Garnish the finished dish with any combination of mint, cilantro and parsley. If you like, you can serve these over a light bed of arugula for even more green.

Serves 3 to 4 as a side dish

• 1 ¼ pounds medium-diced potatoes (any kind or a mix, unpeeled), sweet potatoes (unpeeled), purple-topped turnips (unpeeled), and/or carrots (peeled)
• 2 tablespoons grapeseed oil or other neutral oil
• Kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 4 ounces chickpeas (canned, drained)
• 2 large shallots (about 3 ½ to 4 ounces), peeled and thinly sliced lengthwise
• 1 ½ ounces julienned ginger (peel ginger, cut into long slices, stack and cut into sticks), about a heaping ½ cup
• 2 tablespoons chopped fresh herbs (any combination mint, parsley or cilantro)

1. Heat the oven to 400 degrees F. Put the vegetables and the 2 tablespoons oil in a 9 x 13 (3-quart shallow) baking dish. Add about ¾ teaspoon salt and toss until the vegetables are well-coated. Spread out in the pan.

2. Put the pan in the oven and roast for 15 minutes. Meanwhile, melt the butter in a small saucepan over low heat. Add the maple syrup and balsamic and stir to combine. Remove from the heat.

3. In a small bowl, combine the chickpeas, the shallots, and the ginger. Season with ½ teaspoon salt. Pour and scrape the maple balsamic butter over the chickpea mixture and toss well. Transfer the chickpea mixture to the pan of roasted vegetables, scattering over the top. Scrape any residual butter from the bowl into the pan. Using a metal spatula (you might need to dislodge a few vegetables), flip the vegetables and gently stir them together with the chickpeas, shallots and ginger. Spread out again in the pan.

4. Return the pan to the oven and cook, checking once or twice, for 35 to 40 minutes, or until the vegetables are tender and nicely browned, all the liquids have reduced in the pan, and the sides of the pan are a bit brown.

5. Transfer the contents of the dish to a serving platter or plates and garnish with the chopped herbs.