Thursday, January 3, 2008
Eating Green - eat your veggies!
Here is a fantastic way to eat more ground veggies. This has some different stuff like turnips and parsnips. I dare you not to like it!
Honey-Roasted Root Vegetables
Revised from Cooking Light
Honey amplifies the natural sugars of the caramelized vegetables in this dish. If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion, loosestrife, or orange blossom.
2 cups coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
2 green onions chopped
Preheat oven to 450°.
Combine all ingredients in a large bowl; toss to coat. Place vegetable mixture in a medium baking dish coated with a light coating of olive oil. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
4 servings (serving size: 1 cup)
CALORIES 118(27% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.4g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 171mg; FIBER 2.3g; IRON 0.5mg; CARBOHYDRATE 21.7g
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