Recipe: Root Vegetable Medley

Root Vegetable Medley
Source: The American Institute for Cancer Research
Makes about 6 cups, or 12 servings

This vegetable dish includes rutabaga, a cabbage-family cruciferous vegetable with a taste similar to a turnip's. The interplay of the flavors of five different vegetables creates a richly complex sensory experience.

Canola oil spray
1 onion, diced
2 medium rutabagas, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
2 medium turnips, peeled and cut into 1-inch pieces
4 large carrots, cut in 2-inch pieces
2 Tbsp. sugar
2 Tbsp. honey
1 cup water
Salt and freshly ground black pepper, to taste
4 Tbsp. chopped flat-leaf parsley

Preheat oven to 375 degrees. Spray a baking pan or casserole dish with oil spray. Place onion, rutabagas, parsnips, turnips and carrots in pan.

In microwave-safe bowl, mix together sugar, honey and water. Warm in microwave about 10 seconds, or until sugar and honey are thoroughly dissolved. Add to baking pan and stir to coat vegetables.

Bake until very tender, stirring occasionally and mixing in small amounts of water if needed to keep honey glaze moist.

Add salt and pepper to taste, garnish with parsley and serve.

Per serving: 85 calories, less than 1 g. fat (0 g. saturated fat), 20 g. carbohydrate, 2 g. protein, 4 g. dietary fiber, 44 mg. sodium.