In this delicious side dish recipe, turnips and butternut squash are glazed with a mixture of molasses and flavorful five-spice powder. Try the dish with garlic-rubbed roasted chicken or pork.
6 servings, about 3/4 cup each
Active Time: 15 minutes |
Total Time: 45 minutes
4 medium turnips (about 1 1/2 pounds), peeled
1 small butternut squash, peeled and seeded
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 small red onion, halved and sliced
2 tablespoons molasses
1 teaspoon Chinese five-spice powder (see Tip)
Position racks in upper and lower thirds of oven; preheat to 450°F.
Slice turnips and squash crosswise into 3/4-inch-thick slices. Cut each slice into 3/4-inch-wide strips or “sticks.” Toss with oil, salt and pepper in a large bowl until well coated. Divide between 2 large rimmed baking sheets and spread into an even layer. (Set the bowl aside.)
Roast the turnips and squash for 10 minutes. Carefully transfer back to the bowl. Gently stir in onion, molasses and five-spice powder to combine. Return the vegetables to the baking sheets; roast, stirring once halfway through and rotating the pans top to bottom and front to back, until tender, 15 to 20 minutes more.
Per serving :
5 g Fat;
1 g Sat;
4 g Mono;
0 mg Cholesterol;
28 g Carbohydrates;
2 g Protein;
5 g Fiber;
264 mg Sodium;
757 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 starch, 1 fat
Tips & Notes
Tip: Chinese five-spice powder is available in well-stocked supermarkets and Asian markets. All blends contain cinnamon, fennel seed, cloves and star anise; some versions are made with white pepper, some with Szechuan pepper.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.