Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 191.4
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,118.1 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 5.2 g
- Protein: 5.1 g
View full nutritional breakdown of Cantonese Roasted Vegetables calories by ingredient
Cantonese Roasted Vegetables
Submitted by: MUDDER91Introduction
Adapted from Moosewood Lowfat, p 226-7. Any veggies will work, use what is in your pantry/refrigerator. Cook each type an appropriate amount so they are all done at about the same time. Adapted from Moosewood Lowfat, p 226-7. Any veggies will work, use what is in your pantry/refrigerator. Cook each type an appropriate amount so they are all done at about the same time.Number of Servings: 6
Ingredients
-
2 potatoes, cubed
2 sweet potatoes, cubed
2 carrots, cubed
1 large onion, cut into wedges
1 bell pepper, cut into chunks
Dressing:
1/3 c soy sauce
1/3 c rice vinegar
1T honey
1 T grated fresh ginger root
1 T dark sesame oil
3 garlic cloves, minced
1/2 tsp ground anise
Tips
Directions
Heat oven to 425 degrees. Parboil the potatoes and carrots for 2 minutes or roast them for 15 minutes. Make the dressing and process/whisk until smooth. Toss with the precooked potatoes and the rest of the raw vegetables. Spread out on a baking sheet and return to the oven until are vegetables are tender, stirring occasionally to prevent sticking.
Serve over rice, with tofu, etc. I make it with a side of Sesame Spinach.
Serving Size: 6 2-C servings, depending on how many veggies you started with...
Number of Servings: 6
Recipe submitted by SparkPeople user MUDDER91.
Serve over rice, with tofu, etc. I make it with a side of Sesame Spinach.
Serving Size: 6 2-C servings, depending on how many veggies you started with...
Number of Servings: 6
Recipe submitted by SparkPeople user MUDDER91.
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