Tastes Better Together CARROTS + GINGER Maple-Ginger-Glazed Root Veggies 1 lb small carrots with greens, peeled, greens trimmed to 1 ½ lb small parsnips, peeled, quartered lengthwise 1 Tbsp extra-virgin olive oil 1/8 tsp salt 1/8 tsp ground black pepper 1 Tbsp freshly grated ginger 1 clove garlic, minced 6 Tbsp pure maple syrup Preheat oven to 425°F and lightly coat a rimmed baking sheet with cooking spray. In a large bowl, toss carrots and parsnips with oil and salt and pepper. Spread veggies evenly on baking sheet. Roast for 25 minutes, turning once, or until golden brown and tender. In the last 5 minutes, heat a small saucepan over medium heat. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the maple syrup and stir to combine. Simmer until thick, 2 to 3 minutes. Remove from heat. > When vegetables are done, transfer to a serving dish and toss with glaze. MAKES 4 SERVINGS Per serving: 200 cal, 4 g fat (0.5 g sat), 42 g carbs, 300 mg sodium, 6 g fiber, 2 g protein
Posted on: Thu, 24 Oct 2013 14:52:08 +0000
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