Instead of offering traditional french fries, try these oven-baked root vegetables as a flavorful side dish.
—MARIE RIZZIO INTERLOCHEN, MI
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 5 SERVINGS (1/2 CUP SAUCE)
1/2 cup reduced-fat mayonnaise
1 teaspoon pink peppercorns, crushed
1/2 teaspoon green peppercorns, crushed
1/2 teaspoon coarsely ground pepper, divided
1 large sweet potato (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
2 large fresh beets (about 1 pound)
1. In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.
2. Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment paper-lined baking sheet.
3. Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment paper-lined baking sheet.
4. Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with a dollop of peppercorn mayonnaise.
Per serving: 226 cal., 14g fat (2g sat. fat), 8mg chol., 455mg sod., 25g carb. (14g sugars, 4g fiber), 3g pro.
Diabetic Exchanges: 2 starch, 2 fat.