Roasted Turnips & Butternut Squash with Five-Spice Glaze

Rating: 3 stars
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2012

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Recipe Summary

total:
45 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Gluten-Free
Vegetarian
Vegan
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Position racks in upper and lower thirds of oven; preheat to 450 degrees F.

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  • 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.

Tips

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.

Nutrition Facts

Serving Size: about 3/4 cup
Per Serving:
153 calories; protein 2.3g 5% DV; carbohydrates 27.8g 9% DV; exchange other carbs 2; dietary fiber 4.5g 18% DV; sugars 11.9g; fat 5g 8% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 14064IU 281% DV; vitamin c 47.9mg 80% DV; folate 51.7mcg 13% DV; calcium 111.7mg 11% DV; iron 1.8mg 10% DV; magnesium 72.6mg 26% DV; potassium 757.1mg 21% DV; sodium 263.6mg 11% DV; thiamin 0.2mg 18% DV; added sugar 4g.
Exchanges:

1 1/2 vegetable, 1 starch, 1 fat

Reviews (1)

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1 Ratings
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EatingWell User
Rating: 3 stars
01/08/2013
Inspect the Chinese spice ingredients before you make! I should have read ALL the ingredients in the Chinese 5 spice because I HATE licorice ANYTHING and two of the spices taste like (you guessed it!) licorice. Despite the rather overwhelming licorice-ness wafting out of my oven and scaring me into thinking I may have to throw it all out I still liked this overall but next time I won't use the 5-spice. I think this is a good template recipe and I'll make this again using other spices like fresh ginger and garlic and adding cinnamon cardamon cloves to taste. Pros: Squash and turnips toasted very well! Cons: I hate licorice. Read More
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