Guest guest Posted August 13, 2001 Report Share Posted August 13, 2001 * Exported from MasterCook * Roasted Carrots and Parsnips with Peanut-Miso Sauce Recipe By :Veggie Life, Autumn 2001, Jean Patterson Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots, peeled and cut into 1 " pieces 1 pound parsnips, peeled and cut into 1 " pieces 2 teaspoons olive oil salt and black pepper, to taste 3 tablespoons creamy peanut butter 4 teaspoons up to 5 teaspoons honey or sugar 2 tablespoons light miso 1/4 cup plain soy milk cooking spray or oil Preheat oven to 450 degrees. In a medium saucepan, cover carrots with water and bring to a boil. Cook for 8 minutes over medium heat, until tender-crisp. Drain and set aside. Lightly spray or oil a large roasting pan. In it, combine carrots, parsnips, olive oil salt and pepper. Toss to mix and spread vegetables in single layer. Bake for 20 minutes. Toss to redistribute, reduce heat to 400 degrees, and bake until vegetables are tender, about 20 minutes. Transfer to a serving bowl. In a small bowl, combine peanut butter, honey, and miso. Gradually whisk in soy milk until smooth. Drizzle sauce over vegetables or serve on the side as a dipping sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; 2g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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