Cooking time: 42 minutesHigh in vitamins A and C, this root vegetable is a great substitute for potatoes. Asian spices bring out its natural sweetness.
Preparation time: 15 minutes Cooking time: 42 minutes
1 small rutabaga (1¼ pounds), peeled
2 tablespoons honey
1 tablespoon hoisin sauce
1½ teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
½ teaspoon red wine vinegar
¼ teaspoon five-spice powder or ground cinnamon
1. Preheat the oven to 400°F. Line a jelly-roll pan with aluminum foil. Coat lightly with vegetable oil spray.
2. Slice the rutabaga ½" thick. Cut into ½"-wide strips. In a steamer basket set over simmering water, steam the rutabaga, covered, 12 minutes, or just until tender.
3. Meanwhile, in a large bowl, combine the honey, hoisin, ginger, oil, vinegar, and five-spice powder or cinnamon. Gently toss in the rutabaga until evenly coated.
4. Place the rutabaga mixture and liquids in the pan, and spread out in a single layer. Bake for 30 minutes, turning over after 20 minutes, or until tender and golden.
MAKES 4 SERVINGS
Per serving: 100 calories, 22 g carbohydrate, 2 g protein, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 95 mg sodium, 4 g fiber
Carbohydrate Choices: 1½
Dietary Exchanges: ½ starch, 2 vegetable
