High Antioxidant Sweet & Sour Veggies
Toss these root vegetables together for a real health treat. When they’re scrubbed and unpeeled, they provide even more antioxidants.
1 c. raw turnips, diced
1 c. raw parsnips, diced
1 c. raw sweet potato, diced 1 c. raw carrots, diced
2 T. extra-virgin olive oil
3 T. chopped fresh rosemary
Salt and freshly ground pepper to taste
2 T. maple syrup
2 T. balsamic vinegar
1/4 c. 99% fat-free chicken or vegetable broth
- Preheat oven to 400 degrees.
- Toss vegetables with oil, rosemary, salt and pepper, then spread on a shallow baking pan. Bake 40 minutes or until tender, stirring once or twice.
- Meanwhile, combine syrup, vinegar and broth in a small saucepan. Simmer vigorously until reduced, about 5 minutes.
- Drizzle over vegetables in oven and bake for 5 minutes. Remove and put in a bowl; stir and serve.
Nutritional Information per Serving: 172 calories, 27 g carbohydrates, 2 g protein, 7 g fat (1 g saturated), 0 mg cholesterol, 4 g fiber, 93 mg sodium.
This EatSmart column is reprinted from USAWEEKEND Magazine and is copyrighted by Jean Carper. It cannot be reprinted without permission from Jean Carper.