From: recipelink.com

GINGER-ROASTED CARROTS
From: the American Association of Cancer Research

2 tsp. maple syrup
1 tsp. sesame oil
1/2 tsp. freshly grated ginger
Dash of hot red pepper sauce
1/2 lb. eggplant, cut into slices or chunks
1 medium onion, quartered
1 medium tomato, quartered
1/4 lb. mushrooms
2 large carrots, cut into thick diagonal slices. Preheat the oven to 425 degrees. In a large bowl, stir together maple syrup, sesame oil, ginger and red pepper sauce. Toss the vegetables with the ginger mixture, coating them evenly. Arrange the vegetables in a baking dish coated with non-stick cooking spray, pouring any remaining marinade over them.

Bake 30-35 minutes, until all the vegetables are browned and tender. You may wish to sear them briefly under the broiler to intensify their color. Serve immediately.

Each of the 4 servings contains 73 calories and 1 gram of fat.