Texarkana Gazette - - ADVICE/COMMUNITY -

1. Heat oven to 425 de­grees. 2. Add veg­eta­bles but not car­rot greens to rimmed bak­ing sheet. Coat with oil, sea­son well with salt and pep­per, and toss to mix well.

3. Roast, about 30 min­utes. Add car­rot greens; toss. Add oil as needed. Roast un­til veg­eta­bles are ten­der and greens are crisped, about 15 min­utes more.

4. Re­move from oven, and cool slightly. Sea­son with salt, pep­per, vine­gar and mus­tard to taste. Toss with pars­ley, then serve.

Nu­tri­tion in­for­ma­tion per serv­ing: 174 calo­ries, 4 g fat, 1 g sat­u­rated fat, 0 mg choles­terol, 33 g car­bo­hy­drates, 8 g sugar, 3 g pro­tein, 571 mg sodium, 6 g fiber

CRAN­BERRY SAUCE Prep: 2 min­utes / Cook: 15 min­utes / Makes: about 3 cups De­vel­oped by Mark Gra­ham 1 pack­age (12 ounces) whole cran­ber­ries 1 cup or­ange juice 1/2 cup sugar 1 spring fresh rose­mary 1 tea­spoon ground co­rian­der 1 cin­na­mon stick 1/2 tea­spoon kosher salt

1. Place all in­gre­di­ents in a medium saucepan. Bring to a sim­mer, stir­ring oc­ca­sion­ally, Cook un­til most cran­ber­ries have burst, about 15 min­utes. Re­move rose­mary sprig and cin­na­mon stick.

2. Re­move from heat. Serve at room tem­per­a­ture, or chill overnight.

Nu­tri­tion in­for­ma­tion per 1/4 cup serv­ing: 55 calo­ries, 0 g fat, 0 g sat­u­rated fat, 0 mg choles­terol, 14 g car­bo­hy­drates, 11 g sugar, 0 g pro­tein, 81 mg sodium, 1 g fiber

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