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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
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Cantonese Roasted Vegetables

Submitted by: MUDDER91

Introduction

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

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.






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