1 small rutabaga (1 1/4 pounds), peeled 

2 T. honey 

1 T. hoisin sauce 

1 1/2 tsp. grated fresh ginger 

1 tsp. toasted sesame oil 

1/2 tsp. red wine vinegar 

1/4 tsp. five-spice powder or ground cinnamon 

 

Preheat the oven to 400ºF. Line a jelly-roll pan with aluminum foil. Coat lightly with vegetable oil spray. Slice the rutabaga 1/2″ thick. Cut into 1/2″-wide strips. In a steamer basket set over simmering water, steam the rutabaga, covered, 12 minutes, or just until tender. Meanwhile, in a large bowl, combine the honey, hoisin, ginger, oil, vinegar, and fivespice powder or cinnamon. Gently toss in the rutabaga until evenly coated. Place the rutabaga mixture and liquids in the pan, and spread out in a single layer. Bake for 30 minutes, turning over after 20 minutes, or until tender and golden.

 

Yield: 4 servings

Calories: 100

Fat: 2g

Fiber: 4g