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Veggie Life, Autumn 2001: Roasted Carrots and Parsnips with Peanut-Miso Sauce

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* 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

 

 

 

 

 

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