Asian Roasted Rutabaga “Fries”
High in vitamins A and C, this root vegetable is a great substitute for potatoes. Asian spices bring out its natural sweetness.
Prep time: 15 minutes
Cook time: 42 minutes
1 sm rutabaga (1¼ lb.) peeled
2 Tbsp honey
1 Tbsp hoisin sauce
1 tsp sesame oil
1½ tsp grated ginger
½ tsp red wine vinegar
¼ tsp 5-spice powder or ground cinnamon
¼ tsp coarse salt (optional)
1. Preheat oven to 400°F. Coat foil-lined jelly-roll pan with cooking spray
2. Slice rutabaga ½” thick. Cut into ½” wide strips. In steamer basket, set over simmering water, steam rutabaga, covered, 12 minutes, or just until tender. Combine honey, hoisin, oil, ginger, vinegar, and 5-spice powder in large bowl. Gently toss in rutabaga until evenly coated.
3. Place rutabaga mixture and liquids in pan, and spread out in single layer. Bake 30 minutes or until tender and golden, turning over after 20 minutes. Sprinkle on salt (if using) and serve.
Makes 4 (¾ -cup) servings
Per Serving: 100 cal, 2 g pro, 22 g carb, 2 g fat, 0 g sat fat, 0 mg chol, 4 g fiber, 95 mg sodium